Ok my first brew has conditioned for 3 weeks in bottles well 3 weeks minus 2 days. I put a sixpack in the fridge for 2 days to make it a full 3 weeks. A week ago it had a raw hop flavor. It tasted like the hops smelled when you open the bag. This week it is almost a sour flavor but familiar of the older flavor. It's still drinkable but not as good as it was last week. It seems it is gaining a more sour flavor over time instead of tasting better as it conditions. Could it have been the fermentation temps that did this? I've been working on building a fermentation chamber today so if it is I should have the problem fixed.