I've now let it ferment out, poured off the fermented wort and added a bigger quantity of fresh wort. But, i've no idea what I have. At first i thought i had just got regular ale yeast from a previous batch as i had taken the wort out of a tap on my fermentor which i hadn't sanitized or cleaned and still had some residue. At first it tasted like slightly ale with a little hint of sourness, now it smells and tastes like dry sherry.
This as far as i know is a trait of lambic brews.
Can a make a beer from this that doesn't need to be aged for a year?