OK I'm really hoping I don't have a mess on my hands here.
I'm fermenting a modified a Guinness clone kit and I'm noticing a bitter/sour taste on the back of my tounge. It's been fermenting for 14 days. I'm still a greenhorn when it comes to homebrewing, and I had a problem the other two times that I brewed beer where the alcohol content was irregularly low (in the 3% range). So this time I did some research and decided to increase the OG (added about a half quart of maple syrup and few ounces of honey) and use a better quality yeast (white labs dry english ale). Then, I accidentally added the 3/4 c. of priming corn sugar during the boil. Sheesh.
I also added 1/4 pound of oatmeal with the grain boil, as my goal was try to do a hybrid Maple Oat Porter/Stout (or even a Dark Ale) at around 6-7% abv. The OG was 1.064, and currently we're at 1.020 after 14 days in the primary. It smells amazing but again, when I tasted just now after the hydrometer reading I got a pretty string bitter/sour taste on the back of my tounge.
My question: is there any hope for this batch or did I just go a little too crazy with the adjuncts? Or is there a possible infection? Thanks in advance for your help.