Sour taste at bottling...

I brewed up a batch of Weizenbock 18 days ago. Bottled it last night and it tasted slightly sour. Could this be a sign of contamination or is it just "green" beer?

I'm at work and don't have the recipe with me to give specifics, sorry. Oh, I also managed to shatter my hydrometer that night so I wasn't able to get an OG on it - doh!

From what I recall the recipe is-

0.5 lbs chocolate wheat, 0.5 lbs 60l Crystal, 0.5 lbs chocolate malt - steeped at 15 for 20 min
6 lbs liquid wheat extract
1 lbl light DME
0.5 lbs candi sugar

Wyeast liquid forbidden fruit yeast

and 3 oz. of hops (don't remember which)

Aged in a 6 gallon carboy at 66 degrees for 17 days.

I think that young wheat beers tend to taste "sour", so I'm betting that at this point, it's just green beer.

Just wait a few weeks and taste again, it's probably the only way to tell. You will get all kinds of odd flavors during the conditioning process. Taste one beer a day for the 3 weeks it's carbing and it will taste different each day. Usually better

YooperBrew said:

I think that young wheat beers tend to taste "sour", so I'm betting that at this point, it's just green beer.

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I concur under the assumption that the sourness isn't associated with a soured milk taste.

Thanks for putting my mind at ease! We'll see how it tastes after a few weeks in a bottle.