So 10/26/13 I made a 10 gallon batch of my blonde. I intended to sour 5 gallons and pitched 5 gallons of pacman for the other half. I pitched Roselare on the intended sour batch and must have not been as sanitary for my pacman batch. At 2 weeks I cracked my fermentor barrel open to see a nice layer of pellicle built up. ****. Oh well I figured Ill just let it ride out now. Meanwhile the Roselare didnt do much. 11/6? I pitched some stepped up ECY20. About 2 weeks later I tried my "intended sour" and it tasted like band aids. ****. Long story short, I pitched some jolly pumpkin dregs into the intended sour batch on 12/23. The intended sour has since gotten a bit sour, but this Band aide taste is still there. Not tolerable at all. Since then my unintended infected batch has slowly started taking on the same nasty ass taste. Can this 10 gallons of beer be saved or should I just dump them. My other problem is I have a 7 month old Flanders red that Im really liking the flavor of. Im thinking about kegging/ bottling the Flanders and starting a sour brown. If I dump both, I can at least test the infected barrel to see if it will reinfect and have another intentional sour brown. If all else fails, Ill have 10 gallons of sour brown. What should I do.