wort has slightly sour smell???

Discussion in 'Homebrewing' started by tonymctones, Jul 1, 2015.

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  1. tonymctones

    tonymctones Initiate (0) Jul 1, 2015

    Hi I just started brewing and this is my first batch. I dont feel like I am off on the right foot though. My stove cut off 45 mins into boiling my yeast and I only saw bubbles from the fermentation for the first 2 days. I waited 7 days and tested the gravity with a hydrometer 2 days ago and it was 1.015, the instructions for my brew says it should be between 1.041-1.044 so its still pretty low, To my surprise though it actually smelled like pretty good beer!!! I checked the gravity again yesterday and it was the same about 1.015 but I noticed that the beer had a sour smell to it and that there was foam on the top which it didnt have the first time I checked.

    My questions are is the sour smell a bad sign and should I rack it to the bottling container since the gravity was the same both days?

    sorry for the long post but I appreciate any help or advice.

    The brew is for Front Porch Pale Ale from Midwest Supplies
     
    #1 tonymctones, Jul 1, 2015
  2. tonymctones

    tonymctones Initiate (0) Jul 1, 2015

    sorry meant my stove cut off after 45 mins of boiling my hops
     
    #2 tonymctones, Jul 1, 2015
  3. Cadmando18

    Cadmando18 Initiate (0) Feb 14, 2015 Oregon

    Well first I have some questions for you.
    1. What type of kit was it? Was it all LME (Liquid Malt Extract) DME (Dry Malt Extract)? Explain the kit and the instructions.
    2. Did you measure the IG (Initial Gravity)?
    3. What type of ferment container are you using?
    4. Is it sour like a towel that's been wet for a while in the laundry? Or like, sour as in a lemony smell?

    Most kits need to boil for a while longer than 45 minutes. For now I'd say bottle it and see what you get!
     
    #3 Cadmando18, Jul 1, 2015
  4. CDennyRun

    CDennyRun Initiate (0) Mar 2, 2014 Washington

    My first batch was on a really crappy stove, and it never even got to a boil. Beer tasted great though! The 45 mins you boiled was enough to pasteurize the wort, and take care of the hop business for the most part. The one hour mark is just a safer bet. The standard.

    As for the sour smell... you might have gotten some wild yeast contamination, or an infection. On the other hand, you might be fine.

    The 1.041-1.044 would be your original gravity. The reading you are taking now should be lower, like in the 1.011-1.013 range. Malt extract usually doesn't finish out quite as low as all grain beer. 1.015 being on the high end-ish. I would let it sit for another week or so on the yeast. It might drop a little.

    I hope it turns out well for you!

    Cheers!
     
    #4 CDennyRun, Jul 1, 2015
  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Have you tasted the beer? If it's truly sour, it's more than likely contaminated by bugs other than the yeast that you pitched.
    Should you bottle it? Only if it tastes good to you. You may have accidentally made a good sour. But if it is contaminated, I'd make real sure that the gravity has stopped moving before bottling. Any estimated FG target for the recipe wouldn't necessarily be valid if there are unknown bugs working on the wort/beer.
     
    #5 VikeMan, Jul 1, 2015
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