Last Saturday I brewed my first batch using new equipment. 15 gallon keggle and a 15 gallon pot along with a march pump. This is after I've had much success using coolers as mash tun and hlt. I made a couple mistakes. One of my thermometers were not calibrated right and I ended up mashing too high of a temp. I may have also not sterilized as well as I should have. Put it in the fermenter and fermenting has seemed to go well. Down to 1.012. But. Tasted it today, 4 days into fermentation, and its awful. Very sour and just disgusting. I'll give it more time of course, but anyone else run into the same thing?