No fruits - it was 12.12 lbs grain (2-row) zzz 7 gal of water, 1.1 oz Saaz (1 hour), and 1.1 oz Willamette at 5 minutes to the end. This was the third keg from the dry hop experiment… I am floored - no idea where the sourness came from
@@b.e.d.brewing3909 Just thinking here (as I am not an expert on this), but, could the excess CO2 pressure push more of the reaction toward carbonic acid? Do you have a way to check pH of your brew?
![OhGeesy x Lefty Gunplay - What It Iz [Official Music Video]](http://i.ytimg.com/vi/L0yzW9t2ixk/mqdefault.jpg)
Sounds like a lot of pain there... what were your ingredients? (no fruits added?)
No fruits - it was 12.12 lbs grain (2-row) zzz 7 gal of water, 1.1 oz Saaz (1 hour), and 1.1 oz Willamette at 5 minutes to the end. This was the third keg from the dry hop experiment… I am floored - no idea where the sourness came from
@@b.e.d.brewing3909 Just thinking here (as I am not an expert on this), but, could the excess CO2 pressure push more of the reaction toward carbonic acid? Do you have a way to check pH of your brew?
Could be - I do have some test strips I can use … I was thinking about wild yeast (which almost certainly had some time to work.)
@@b.e.d.brewing3909 I would be curious what the pH strip reads...if you still have the batch
I do :-). I’ll grab some out a little later and post the results :-)