7 weeks ago I bottled a brown ale, I started drinking it at 17 days of bottled(I dry hopped it so I wanted to drink it fresh)... and between week 4 and 6 the beer started gushing, and it became progressively sour... now every week after that it becomes more and more sour and it gushes every time harder than before... Ughhh now I am scared, I haven't change my cleaning and sanitizing methods and I have a 3 weeks old IPA bottled and a 1 week old stout too...
The IPA shows no signs of infection, but some stout bottles have nasty bubbles.... maybe its just mini kraussen but I am very paranoid about it, I don't want to lose 2 batches.
What do you think? should I try to drink the stout as young as possible? or let it age as I'd normally do and hope for the best? also should I change all the tubes and other plastic things of my bottling equipment?
The IPA shows no signs of infection, but some stout bottles have nasty bubbles.... maybe its just mini kraussen but I am very paranoid about it, I don't want to lose 2 batches.
What do you think? should I try to drink the stout as young as possible? or let it age as I'd normally do and hope for the best? also should I change all the tubes and other plastic things of my bottling equipment?