I brewed a red ale last week and when I transferred to secondary there was a noticeable "funk" to it. It wasn't the worst thing I have ever tasted, it just wasn't what I was looking for. I used an American Ale yeast from White labs so it should not have had any off flavors from the yeast. The only thing I can think of is that something wild got in during the cooling process before pitching.
Anyway, I was thinking of adding something to sour the beer and just go with it. Should I add brett or lacto if I am looking for a distinctly sour profile; something along the lines of a Flemish Red is what I was hoping to salvage. Is that possible, or do I just need to dump this batch and start again? This is the first "bad" beer that I have ever made and I am a little frustrated and am hoping to salvage something out of it rather than ditch 10 gallons. Ideas?
Anyway, I was thinking of adding something to sour the beer and just go with it. Should I add brett or lacto if I am looking for a distinctly sour profile; something along the lines of a Flemish Red is what I was hoping to salvage. Is that possible, or do I just need to dump this batch and start again? This is the first "bad" beer that I have ever made and I am a little frustrated and am hoping to salvage something out of it rather than ditch 10 gallons. Ideas?