I’ve done a few batches using Safale F2 in combination with dextrose for bottle conditioning. They all came out tasting sour after 2,5 weeks, like I image young sparkling wine would taste. Now it’s do 2-3 weeks additional lagering. Previous attempts with F2 and DME came out like sweet beer. The use of dextrose is new to me.
I also did a tasting after only 1 week of bottle fermentation. I did pick a very faint sour taste back then. But in other respects a very limited flavor impact. Over all it was a good back then, but still lacked some CO2.
At https://www.morebeer.com/content/homebrew-off-flavors the flavor is similar to what’s mentioned as cidery. Since then I’ve done some research and it seems like champagne yeast may be labelled as ale bottling yeast. Additionally, any original yeast flavor profile is gone or very faint.
- Is it likely that F2 in combination with a monosaccharide will produce flavors like sour and wine-like? Or should I look for other possible causes?