Brewed a second runnings saison from a sour tripel I brewed. Pitched dupont yeast, and three or four days later it tasted fine.
The bucket I fermented in, which I reserve for saisons, has a resident lacto population. Made a saison earlier this year, same bucket, same lacto, real good beer.
Went to bottle it last night, three weeks later and the solvent smell was terrible. I know this isn't a ferment temp issue, because it was fine when it was finished, and the flavor developed. I think it was more of a result of an acetobacter infeciton.
Anyways, does this go away at all? Kind of looking forward to this beer, and I'd hate to have to dump (would be the first time)