This is the first time I've made stout, and I'm a little freaked out by what I now taste...I am ready to keg after 1 month in primary, and I tasted the beer after taking a sample for gravity reading. A week ago they tasted like stout (rich and malty), and now they taste like vinegar...
So, a little recap. I am actually making 2 types of stout. Both are made using BrewHouse Beer Kits: Stout. (Bag in a box).
Yeast is Wyeast 1099 (Whitbread) and Wyeast 1275 (Thames Valley). I used them both to make Pale ale kits 2 months ago. After I racked off into the keg, I just dumped in the new stout wort on top of the cake.
My diffusion stone wasn't working right when I pitched, so I stirred like a mother***** for 5 mins to aerate. (was a little nervous about this, as I'm usually paranoid about aeration)
Both beer took off well. And, after 1 month their gravities were 1.018 and 1.015.
No visible sign of infection. However, the Thames Valley one smells sweet, almost like a strong mead...
I was always careful to keep things clean, and sterilize everything with bleach mixture for 20 mins.
Does it sound like they are screwed? Should I dump them? Or should I just keg them and let them sit for another month? Or,am I looking at 10 gallons of vinegar??