Originally Posted by GBPackers
After more reading that's definitely my plan of attack. Time heals all wounds, maybe even bad tastes.
Maybe yes, maybe no. That said, I had a batch this summer that developed a white crust on the neck of the carboy. I tasted it. Rats! Ruined! Then a friend gave me a saisson he'd made from the White Labs American Farmhouse yeast. Damned if it didn't taste exactly the same.
Moral: serve it to your friends, tell them it is a "sour" beer that is now becoming very popular among connie soors...