So I brewed an extract beer following the blood orange hefe except I used blueberries instead of oranges. Typically I would have removed the beer from the fruit after 2 1/2-3 weeks, but I was out of town for work and couldn't do it until 4 weeks after brewing. When I went to bottle it I took a sip of the gravity reading it tasted sour. Is this from leaving the fruit in there too long? I still bottled it hoping that it mellows out as it conditions but I'm not sure it's going to be good. Just looking for some thoughts on what others think. Thanks!