I had a bottled beer turn sour after about 8 weeks at 80 F temps - and thought it was an isolated incident with my DE filter. I started plating all of my beers on LMDA including the beer known to have the contaminant. I plated the known contaminant twice (1ml on LMDA, incubated up to a week at about 80F, aerobically) and both times it showed no growth (I'm assuming that I can plate correctly.) I just noticed another bottled beer starting to sour (an IPA at about 65 IBU's and 7% ABV) that showed no growth on LMDA either, so now I'm a bit lost and I'm sending everything to the lab since I can't verify anything on my end... The beers tend to sour almost overnight - IE they will taste fine for several weeks, and within about one week will turn noticeably sour. No ropiness, rings in the bottle, sulfer order, or anything other than a very citrusy sourness that continues to get stronger over time.
Any guesses to what could be souring the beers post fermentation that doesn't show positive growth on LMDA?
Any guesses to what could be souring the beers post fermentation that doesn't show positive growth on LMDA?
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