Originally Posted by BeerNoob
If I had to describe it I would say it's almost a moldy-sour taste. It's not completely undrinkable but I'm certain there's no mold in the batch because there was no evidence of spores growing at any point in the process.
It's been bottled for 4-6 months right now and hasn't improved. I's also unlikely that it was a high fermentation temp because it was done during the Winter(In Canada) and I keep the bottles stacked neatly in an opaque tupperware bin in my closet until I want to drink one at which point I move a couple to my fridge.
It's definitely sour tasting and also somewhat bitter. I can't figure out if the bitterness is from the dry-hopping or a bad batch.
If it isn't an infection, the one thing that you need to look at is your water.
If you are using tap water then more than likely it has been treated with chlorine, or chloramine.EDIT: Campden Tablets (sodium metabisulphite) or potassium metabisulphite. One Campden tablet treats 20 gallons of water, leave the cap off your water bottle to allow off-gassing, I usually prepare my brewing water the night before brewday.
If you are using well water, then depending on your mineral content then this could also be a contributing factor.
If you are using distilled or RO (reverse osmosis) water, then you will only have the mineral content of any extract that you are using.
So I repeat if it isn't actually an infection, (which many times sourness, might mean there is some type of infection, pedio, lacto, brett, etc...) check your water.