So I'm trying to figure out where I went wrong with my beer. I don't think it's infected, since it sounds like infected beers have a very strong sour flavor. My beer IS somewhat sour though. Not a bad taste, but not good either. It's hard for me to try and explain, I've tried using one of those flavor wheels but I still couldn't find the appropriate words. I took a bite out of some buffalo-chicken pizza, and then took a sip of the beer, and it tasted just like Newcastle Brown. So, I guess that means it has a vinegary taste?
The recipe was just not very well thought out, just a basic beer based very loosely on a "bitter". It consisted of 6lbs DME, and 2 oz hops total. I did 60 min of Oregon fuggles and 15 min of Kent Goldings. In retrospect, entirely too much malt and not much hops.
I dunno, what do you guys think? Infected? Is this what "malty" taste like?