I brewed another batch in between these threads and paid the utmost attention to sanitation. This batch at bottling last night had that distinctive sour taste developing, so here I am stuck with approximately 10 gallons total of sour beer. The batch which started this thread is becoming lambic sour at this point. So, reluctant to pour it out, still reluctant, I elected to do more research. In fact, I've bottled the second batch and added about 1/16 tsp of egg shells to each bottle (sounds stupid but this is an experiment), and about 2oz of crushed egg shells to the original batch which is still in the secondary container. So hopefully I can glean some knowledge, and maybe even still have some consumable beer. Not sure If I should go ahead and buy new plastic fermenter and bottling bucket for the next batch. I am also tempted depending on how this goes of adding some (cold steeping) some dark grains on the original batch to make a lactic/sour type stout (although I am sure this is not a lactic infection because there is no film on top). So, again to the bottled batch, since I krausen to bottle, I'll open one at the end of this week to let you guys know if the powdered egg shells improved the taste.