Lockerbie
Member
I have a big porter that I pitched yesterday afternoon, today I come home from work to a blown off lid. I assume at least 6 hours without a lid. What should I do with this beer? Should I let it ferment normally, or turn it into a sour porter? Yeast used was Nottingham. I expect some off flavors due to this, but should I just try to sour it instead?
Thanks in advance
Thanks in advance