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.