@Nugget, do you also add pumpkin in the mash? That was the first time I added in the mash. Before I would use cut up pumpkin, roast it with some spice and add it in the fermenter. Thought I would try the canned pumpkin in the mash this go-round and maybe something in the mash caused the malt to go sour??? It's not an awful sour, more like a Belgium pumpkin ale. i'm just not a fan of the Belgiums/sours. I get a similar flavor out of it that I did from a Gose I made. I wasn't a fan of that either(acidulated malt) Any other way to cover up the sour, other than blending?