It's possible to have been infected during the addition of the dry hop, or the introduction of oxygen. Everything listed was the boil? What were the sanitary procedures?
It's kind of hard to tell based on different sours. One person's good sour is another person's bad sour to boot. (Like blue cheese I suppose). Do you see any odd film growing on the top of the beer?
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Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.
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