All grain brews sour/yuck

[Michaelmacd]

I tried the malt there and I'm not really very sure to he honest as I've never tasted any before. It's not a sweet taste but not sour. I'd say it's atleast part of the flavour I'm getting in the beers though so that's a big boost knowing that!

As for cooling I don't have fancy cooling tubes although I was planning making one at the beginning of this biab, even had the parts in my Amazon basket lol. Never proceeded because of this sourness.

At the moment I've just been mostly blocking my sink plughole and running cold water from the tap continuously till it's cool

 

[The Baron]

I do no chill and never have a problem so it even more suggests to me that he is getting a lactobillus infection which I believe only gives a mild sourness and not a acetic/vinegar taste
lets us know Michael

 

[gar]

After a good start with AG about 3 years ago, I had a vert long stint with sour/acrid/astringent off flavours. Even with kit brews and everything inbetween. Tried everything above, finally looked on water supply website, Welsh water give you a rough breakdown if you put postcode into their Web page. Then adjusted alkalinity and calcium carbonate with guidance from https://www.colchesterhomebrew.co.u...te-Reducing-Solution-CRS-Water-Treatment.html
Made a world of difference.

 

[Richie_asg1]

Try fresh malt / kit and bottled water to start. Maybe even order it online if you usually buy from one shop that may have old stock.

Could it be the hops?- providing you are using your own supply rather than always in a kit.

 

[The Baron]

To cure my astringency I stopped doing full volume BIAB and used 50% RO water with 50%tap water which worked I know have progressed to 15ltr of tap water and 2 x 2ltr bottles of Aldi water. All I can suggest is it was a combination of PH and minerals in my water which was adjusted by the lower amounts and dilutions with RO and bottled water but it was only astringency in my case no problem from souring which I still think is a grain cross contamination problem but I would suggest Michael does try using some bottled water as well

 

[Michaelmacd]

Thanks I will try that. I use filtered water from the tap but it's not reverse osmosis. It's just a simple under counter filter. The normal tap water tastes good here but guess that means nothing in relation to ph. I was half thinking of writing to the local water company and asking what they think the chemical makeup would be. I can't really justify over £100 to send samples away to find out.

I guess with reverse osmosis water, you have a blank slate to change in any way you want.

I like the idea of part boils so may try that. My hops have always been bought in small quantities of 100g from an online retailer.

I have a pale ale kit on the go just now where I've used it as a base and boiled dme in 2 litres of water along with cascade and citra additions at 15 mins and 5, which I've had good success with before so once that's bottled I will be attempting an all grain biab next so will let you know how it turns out

 

[GerritT]

'No chill' works: as long as everything is sanitised, there should be no issue.