brand new to this. My first batch came out okay; but, the more I drank it, the more I noticed what I can only describe as a sour taste/finish. Something just struck me as funky / sour when I'd exhale, after taking a sip. So, I did another 5 gallons. This time, it's only been in the bottle for a couple days...but I still taste something a bit sour. ??
Belgian Saisson yeast
Extract of Malt
Cascade Hops (did a little extra dry hopping on batch #2)
Crystal 40 and 60 (mostly 40)
Fermenting temps were probably pretty high during the day, maybe 82-88
Fermented for 2 weeks on batch #1, and for 6 weeks on batch #2 (half in primary, half in secondary).
Since I'm a newb...anyone have a comment on general "sourness"??