I posted this in the "General Techniques" section, but didnt really get any feedback, so I am putting this here for you rebel brewers.
The Maibock i've been lagering for four months got infected. Probably because my femerntation took forever (over a month) and towards the end I was checking the gravity every other day. Something must have gotten introduced. I've tasted it, and it tastes pretty good but definitely sour. What should I do? If I bottle it now will the "souring" process stop? I'm not sure I want it getting anymore tart. It's actually quite refreshing as it is right now. Never had a sour lager before.
What should I do? Bottle now? Age longer? Add anything to stop the infection? Not sure what bug got in there but it looks like small puffy cotton balls floating on the top. Heavy smell of fusels when I open the bucket.