hexinduction
New Member
Hey all. I wasn't sure what forum to put this is, but since I am pretty sure I have lacto in the glass, I thought I would bring it here. I recently (about 7 weeks ago now) brewed a honey gold ale. The only problem was, I added the 1# of honey to the secondary. It has been in the bottle for 4 weeks now and just seems to continue to sour. Is there a chance that there was lacto in the unpasteurized honey, that could ferment in the beer? A lot of people seem to think that is highly improbable, but it sure tastes sour to me...