GnarlySheen
New Member
Hey everyone. Its my first time homebrewing, Munton's Gold IPA. After secondary fermentation I noticed that the wort smelled a little sour. I tasted a bit and it tasted sour, almost like a cider. I decided to bottle anyway and has sat a week. I tried one and it was still sour/ cidery, almost like woodchuck. I figure It probably has a lacto infection so should I go ahead and pitch it or is sour beer somehow savable? I have a book that says that adding fruit could save it but have no clue how to go about doing that.....
thanks.
thanks.