crob24
Member
I have no idea what happened to my first brew. It was a malt extract English Brown that I let ferment for about a week in the primary fermenter, then had some secondary fermenter issues, (see this) that led to early bottling. After two weeks of bottle fermenting I cracked one open and it tasted pretty good. A bit mild without too buck body, but still very drinkable. One week later there was a pretty thick layer of sediment on the bottom of the bottles and the beer had developed a very sour taste. Any ideas on what happened?