Just bottled my dubbel. At the end, I tasted the dregs that were in the bottling bucket and it was sour (and not in a good way) tasting. I’ve not made a dubbel in almost 2 years, so don’t recall the dregs tasting sour before. This was the first time I’ve used 3787. Ususally I use 1214. Could the 3787 be the cause of the sour taste in the young, uncarb’d beer?
Oh, fermented in the mid 60s for 2 weeks then gradual warm up to mid 70s for final week of primary.
:cheers:
Really…52 views and no thoughts/comments as to the cause of a “sour” taste. Not even a RDWHAHB. 
:cheers:
Did it get pretty sulphery when it was fermenting?
Always seems really sulphery to me. 3787 probably wants to ferment in a shallow open tank.
Maybe it’s just the necessary byproducts. It has to smell/taste horrible. Then you know it’s going to be great in a few months. RDW :cheers:
Scott,
I didn’t notice a sulphery smell furing fermentation and given the few days since bottling, I am R, NWing.
:cheers:
Well, its been 3+ weeks,
I know how I am, I would have to try at least one by now…
Just to check the carb level. 
