Expert: John Snyder - 11/5/2007

Question
QUESTION: Hi John, it's me again. What could happen if too few hops are used in the boil?          Thanks,  -Jim S., Hacienda Heights, CA

ANSWER: Jim that's a good question,hard to really define,but in my estimation,if the bitterness were weakened enough,you could lose the good hop flavor sense on gets,from beer.

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QUESTION: A...well...OK...I was hoping you would say it could lead to a sourness due to lack of hop's preservative action. 'Cause that's my big problem. It has happened 3 times now and I don't know what to do. Possible infections: sourkraut production nearby, grain dust in the room (from wholegrain corn, wheat, legumes, beans, etc), lots of yeast-laden fruit sitting around during summer/fall (figs, apricots, plums).
See, I don't like noticeably bitter beer and I have been using less and less hops trying to get what I like. The last 2 batches will have to be used in soups, salsas and salads because the brew is roughly half the acidity of vinegar (by taste). It is always this same flavor. Good, but not drinkable.
         Thanks,  -Jim S.

ANSWER: Jim that is definitely an infection,not lack of hops.At what stage do you first note the sourness?I think it is somewhere in your process,that something,went wrong.It will take time.look at your fermentation equipment,blow off and vent valves etc.You could have an infection,that is contaminating your wort,during fermentation.Extreme exposure to air at storage,bottling is another possibility

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QUESTION: It has happened at every stage: first two weeks and really strong at the container change; OK then but sour by bottling 2 or more weeks later, and, recently, slightly sour at bottling where it got more sour in the uncapped partial bottle that I left on the counter top to do a running re-inspection on for a day or two.        I never leave things open to the air, but in my gallon carboy there is always about one-third, perhaps less, headroom.   -J

Answer
Again Jim you have an infection problem,and need a good sanitation clean up in your system.Acidity is almost always,a sign of infection.Unwanted bacteria have infected the beer and are chewing up the remaining sugars.In bottle fermentation,the yeast still in suspension,should eat those sugars,but the bacteria is because they move faster than the yeast.The by-products of the bacteria fermentation are acids,resulting in sour beer

         John