Not your typical infection question
I'm steadily polishing off the last half dozen bottles of a 70 Shiling that probably got infected. It has some of the usual symptoms. Early in its life, it was astringent, which has finally aged out (after almost 2 years). There is a krausen ring on the bottles. And these things foam like crazy. I even had two bottles explode.
Here's my question: anyone ever get a strong lemon flavor from an infection? I can't figure out where this flavor came from. The ingredients included:
British pale malt
20L Crystal malt
White Labs 1728 - Scottish Ale
Thank you Lego Movie for letting me know that I'm the serious, unfun, mean dad who never lets his kids play with his toys.
On deck: Barleywine, Dampfbier, Belgain Golden Ale, Hazelnut Sweet Stout, IRA, Rye-weizen, Wit, Uinta Hazel Clone, Uinta Yard Sale Clone.