Not a beginner at brewing but I am with using flavor extracts so figured post here. Brewed a apricot ale clone for my dad's B-day (Pyramid is his favorite). Used 3lbs puree in primary, and added 4oz bottle of extract to keg. Sample tasted very close to what I remember Pyramid to taste like (not a big fan of fruit beers myself) but another sample after 48hrs of forced carb and it really has a sourness to it. There was zero sign of infection when I racked to keg and nothing off about my process re: sanitation (no infections to date in 30+ batches). Only thing new to it was adding the extract to keg and racking on top of it. I did not treat the extract in any way prior to this, there was no seal on the extract. Should I have heated it to 150 or above for some pasteurization effect prior to this? Everyone says they just toss the stuff in the keg and I've not seen anything re: heating it up prior but now I'm worried this is an infected batch.