Fri Sep 10, 2010 9:34 am
Sounds like you have the same problem I had. Try reducing the pitching rate significantly. Asuming that it's not an infection, that will give your beer more body and esters and reduce that nasty harsh tartness or sharpness as I like to call it. If the beer tastes okay other than the tartness, it is very unlikely to be an infection IMO. If you have been making starters, try just a single smack pack or vial (up to OG of 1.060) which is what Wyeast recommends. For dry yeast, use less than a full packet. I have found that the mrmalty pitching rate calculator is way too high (at least for my system). 30% to 50% of the recommended pitching rate seems to produce the best beers for me. Try it and let us know if that fixes the problem. It did for me after about 30 batches of trying everything else I could think of. Hope this helps.