Sour Off flavor
Our last 4 or 5 batches have had a distinctive sour flavor to them even though each has been a completely different style (wit, brown, 2 stout, hefe).
What are the common reasons to get a sour off flavor?
Extra Info / What we have tried:
- Extra sanitization, but either we are still missing it or thats not the problem
- we do BIAB
- have a consistent 64F fermenter
- not all done with the same yeast (but it was all dry yeast)
- the sour is not wanted..
We ordered new tubing, new siphon, new yeast (not dry) and just did a batch last night hoping one of those will fix it. Any advice?
Topic sour off-flavor homebrew
Category Mac