Slightly sour tasting beer

[user 15619]

Hi guys, I need your advice again.

I have a beer in my fermenter for two weeks now, which will be due for bottling in few days. I've dry hopped the weekend past and I took a small sample to see if the beer taste ok , but I notice a strange slightly sour taste.
The beer tasted a lot like Hoegaardens, so much different than the day one. I don't know if this was meant to happen as I did a bit of experiment with the extract recipe with some different hops. (see recipe below)
I can't see any nastiness in the fermenter, the foam is gone and the beer is quite clear.

So the question, is my beer ruin, or should i bottle and way to see if it improves?

Batch 1 :

1.5kg of Coopers Light malt extract (liquid)
250g of DME
100g of Brewing sugar
25g of Columbus Hops (leaves)
25g of Nelson Sauvin (pellets)
6.5g of Danstar BRY-97 dry yeast
25g of Galaxy (for dry hop)

I started with heating up 2.5L of spring water to which I've added the 250g of DME. I added the first hop addition Columbus 15 mins into the boil, then at flame out, the Nelson hops. The total boil time was 30 minutes.
I steeped the hops for further 20 minutes while the wort was cooling down.

Then I've added the wort to the FV and the can of the liquid extract.
After good stir, the brewing sugar was added and the additional water to reach the 11L mark. I pitched the rehydrated yeast at 19C and I will ferment it at 18C.
Then I will dry hop with 25g of Galaxy.

 

[ManseMasher]

http://beersmith.com/blog/2012/08/12/sour-off-flavors-in-home-brewed-beer/

Have a read of this mate.

 

[Lesinge]

Assard above it might be a bug, however, Nelson Sauvin hops give you a dry white wine type of flavour and this can taste sour to some people..in fact me!

 

[Hoddy]

The only thing I would ask is when you added the Nelsons? Have you used Nelsons before? In brews of 21L size i use 25g of it in conjunction with other hops. I have had some experience with this hop. It is not to be underestimated. And takes allot to be understood.

Based on the volume you have (12L) that is allot of Nelsons to use. It's seriously powerful. And when overused it can have some odd affects.

I've had a beer go from being like a lip puckering sour bomb, to a sweet grapefruit juice, to drinking liquid ash, in a matter of 4-5 weeks of final fermentation into bottle conditioning.

So not having tasted what you are describing I don't know. it's just my thoughts. But its worth considering before you bin the batch.

 

[user 15619]

The only thing I would ask is when you added the Nelsons? Have you used Nelsons before? In brews of 21L size i use 25g of it in conjunction with other hops. I have had some experience with this hop. It is not to be underestimated. And takes allot to be understood.

Based on the volume you have (12L) that is allot of Nelsons to use. It's seriously powerful. And when overused it can have some odd affects.

I've had a beer go from being like a lip puckering sour bomb, to a sweet grapefruit juice, to drinking liquid ash, in a matter of 4-5 weeks of final fermentation into bottle conditioning.

So not having tasted what you are describing I don't know. it's just my thoughts. But its worth considering before you bin the batch.

Thank you for your comment, I think this is quite interesting. The Nelson was added at flame out and steep it for 20 minutes, during cooling the worth. I have only used Nelson once before, when I made another IPA using also Columbus (25g), Galaxy (25g) and 25g of Nelson. This was for a full 23 litre batch. In that same IPA I've dry hopped with more Nelson (25g) and Galaxy (25g).
You might be right that could be a lot of Nelson for a 11 L batch. I hope I haven't ruin the other batch that I'm currently dry hopping with another 25g of Nelson.

I think i will bottle and see what happens.