bottled my Belgian Blonde four days ago. At that point it tasted really citrusy sour and was almost overbearing. It's mellowed in the bottle over four days and the brew is drinkable but not ideal. If this was bacterial, wouldn't the taste be worse from bottling to now? I pitched my yeast while my wort was still in the high 70's, do you think this is what led to what I think is a lemony-tasting ester? It also tasted like that, but much stronger, when I transferred to secondary. I'm new, thanks for your help.