BuckeyeOne
Member
I posted pictures of my infected BSDA in the infection thread a month or so ago. I kept tasting the brew through the gravity readings at the end of the fermentation period and it seemed OK.
I decided to bottle it despite the infection. After three weeks, I cracked one open at cellaring temperature and it was a gusher. Not bad but it did gush out. Unfortunately, it had turned sour. It's not overpowering. I can still taste the Belgian yeast and the rest of the ingredients like rye and brown suger. It's not entirely bad IMHO. I made this for my wife and she has no interest at all in drinking a sour beer and I'm not the biggest fan of Belgians.
Here's my question: Is there anything to do but drain pour these? Will the sour subside over time and I should just sit on these? What to do?
By the way, this is only my fourth brew. No infections in my previous three.
I decided to bottle it despite the infection. After three weeks, I cracked one open at cellaring temperature and it was a gusher. Not bad but it did gush out. Unfortunately, it had turned sour. It's not overpowering. I can still taste the Belgian yeast and the rest of the ingredients like rye and brown suger. It's not entirely bad IMHO. I made this for my wife and she has no interest at all in drinking a sour beer and I'm not the biggest fan of Belgians.
Here's my question: Is there anything to do but drain pour these? Will the sour subside over time and I should just sit on these? What to do?
By the way, this is only my fourth brew. No infections in my previous three.
