I've noticed many of you have been leaving their beers in the fermentor for extended periods then going straight to the keg.
I tried this for the first time and I'm not so sure it worked out.
I brewed an Amber Ale put it in the fermentor all seemed well. Today, 30 days later I go to move it to the keg and it smells sour. I taste it, yup sure enough it tastes a bit sour. So I continued kegging it and slammed it in the fridge.
Is she going to make it or have I picked up a bug?