I have a basic summer ale that has been in the bottle for 8 weeks.... I tried one after 4 weeks and it was under carbed... Then after 7 weeks I tried another one and it was still under carbed... Both times it had a sour taste.
I decided at this time to shake the bottles a bit... I let them condition for 1 more week and i just tried one... It is def starting to carb but the sour taste is still there... There was no sign of infection during ferment ... 3 weeks primary then bottled
What do u think?
Im def gonna let it bottle condition some more but i was wondering if anyone else had this happen to them...
My last batch of graff got infected and i had to dump it... im getting a bit discouraged and frustrated
Thanks in advance