Ruy Lopez

Recipes 

So I've finally done it. A clean record of 5 years out the window.....I've made an infected batch of beer. Almost certain it is due to an infected yeast culture.

So......I hate to throw away 10 gallons of beer, even if it is sour. I'm thinking of just letting it turn to vinegar. Anyone ever try this? Is it as simple as putting it in a bucket and letting it age?