Thanks for your reply.
I use Beersmith to design the recipes and I carbonate at the higher end of each style so it might be carbonated to well - but I would think I'm within style.
I'm not experienced enough to explain exactly what kind of sourness it is everybody I allow to taste it say it is a little bit 'sour'.
These beers that are with this characteristics were fermented a little bit too hot I would say. The room temperature was around 71-73 degrees.
I'm not too concerned about this if I can be sure that the liquid yeast I receive with mail can turn sour when it is still alive. This is my only source of liquid yeast so if this is not causing this I would be relaxed because I have methods of controlling the fermentation temps and carbonation levels.
Originally Posted by bethebrew
Are they carbonated well? Too well? Sometimes infections can lead to sour beers and gushers. Still, Belgian yeast has some different flavors by nature and are often fermented pretty warm so it's hard to say there what you are tasting. Spicy and fruity? The Irish ale yeast is pretty fruity estery too esp if fermented warm. What's room temp 70 F? You probably had 73-4 in the ferment then. Not outrageous but leaning towards more fruity and flavorful.