The Culprit Behind Sour Beer: Bacteria
Beer brewing is an art form and science combined. There are a lot of factors that can impact the flavor and taste of your beer. One of the most common problems that homebrewers encounter is sour beer. Sour beer is not meant to have that tart, acidic flavor that is often associated with it. At the root of the issue is bacteria.Lactobacillus and Pediococcus: Natural Bacteria Found in Beer
Bacteria occurs naturally in the beer-making process. Lactobacillus and Pediococcus are two of the most common bacteria found in beer. They are part of the family of lactic acid bacteria. These bacteria are responsible for the souring of beer. Lactobacillus produces lactic acid while Pediococcus creates diacetyl. When they are left unchecked, they can significantly impact the taste of your beer.The Importance of Sanitizing in Brewing Beer
Sanitizing is a vital part of the beer-making process. Sanitizers kill bacteria and other microorganisms that could impact your beer’s flavor. You cannot rely on boiling your wort to kill bacteria. Lactobacillus is very hardy and can survive in high temperatures. You need to make sure that you sanitize everything that comes in contact with your beer, including the fermenter, kegs, bottles, and tubing. Make sure that you follow the instructions of your sanitizer, and you let it sit long enough to do its job.Rapid Souring: Effects of Unchecked Bacteria in Beer
Lactobacillus and Pediococcus are fast-growing bacteria. They do not need the same conditions as yeast to grow, making them difficult to control. The result is rapid souring. The longer it takes for your beer to ferment, the higher the risk of bacterial growth. The bacterial growth rate is also influenced by the pH of the wort. If the pH is higher than four, you are at increased risk for bacterial contamination.Lactose-Producing Bacteria in Brewing Sour Beers
Some homebrewers intentionally add Lactobacillus bacteria to their beer. This is done to create sour beer. Lactose is a type of sugar that Lactobacillus bacteria often produce during the beer-making process. This sugar provides the sour flavor that is often associated with sour beer. Make sure that you do not accidentally introduce Lactobacillus and Pediococcus bacteria into your beer when you are not intending to.Tips for Eliminating Bacteria in Homebrewing
Eliminating bacteria in homebrewing requires a comprehensive approach. You need to make sure that all of your equipment is sanitized properly. You also need to make sure that you control the fermentation temperature and use yeast that is healthy. Some preventive measures include:- Using a sanitizer that is meant for brewing beer
- Sanitizing everything that comes in contact with your beer, including your hands
- Using a fermenter that is free from scratches and other imperfections that could harbor bacteria
- Using a yeast strain that is healthy and can outcompete bacteria
- Controlling the temperature during fermentation