I was making a farmhouse ale and I finished waiting 2 weeks after bottling and tasted the first bottle—getting a slight sour flavor- hops are supposed to somewhat citrus but I do not think they should be this intense. It does not taste bad, but not what I intended. Get the crystal ball out, I am thinking I either got some wild yeast or other contamination. This is the first one in 9 years of brewing- assuming from what I have read, it is not going to cause any illness. I brewed another batch using the same equipment, tasted the first bottle and no hint of sour, so I do not think it is any persistent infection with the equipment. Looking for any thoughts. Thanks
If it is contaminated, it may be that the bottle is the source. You’ll find out after drinking a few more.
I made a pumpkin beer once, baked the pumpkin added to the mash, etc etc… and it came out sour… but a nice sour… I had others try it and they liked it. They asked me what I did. I told them it was an accident. I wouldn’t even know how to begin saying what I’ve done. I was really just looking for feedback on how to fix it. I thought it making it again but I wouldn’t even know where you begin.
Dragonfly, it seems unlikely that you have an infection because lactobacillus infections don’t kick in until the hops have faded. But when they do, bottled beers become gushers when opened.