Originally Posted by pascott6
Star San, dump wort into fermenter out of pot.
Both batchs tasted fine before pitching the yeast.
1st batch was 3 months old.
2nd is about 2 months
At 2 and 3 months are we talking in the bottle or keg or are they primary/secondary that long and when are you tasting the sour? Before or after packaging?
Sour would really be an infection and if its in the packaged phase then it could be anything from bottles, caps, wands, tubing, racking, kegs, seals , gaskets, taps, tap lines, etc.......