I brewed up 10 gallons of Centennial blonde just over 3 weeks ago. Pitched a third generation of WLP001. Checked the gravity after two weeks, and it had gone from 1.052 to 1.042, held in the chamber at 65F. I was thinking that this was my first stuck ferm. But, I left it alone, raised the temp to 70 and checked yesterday. Now down to 1.010, but each fermenter is cloudy as hell, and tastes like Granny Smith apples. Very tart and sour. I'm not a big sour fan, and certainly did not intend to make a sour.
Outside of just putting these fermenters in a corner and forgetting them for a while, is there anything I can do with this beer to recover it?
Outside of just putting these fermenters in a corner and forgetting them for a while, is there anything I can do with this beer to recover it?