I have a beer that is 2 years old and it is quite sour now. Two years ago, a friend and I improvised a grainbill and brewed an amber-colored sour. Kind of like a higher gravity Flanders maybe. The OG was 1.064 and I pitched Wyeast 1214 and WLP650, along with a small amount of dregs from Jolly Pumpkin Oro de Calabaza. The gravity is now at 1.002-3. While it's probably not a medal winner, I don't detect any big off flavors, but I'm nervous that if I bottle it, it will just be too sour to enjoy. Lesson learned, I think I started with a gravity that was too high.
What would you do at this point?
I'm considering brewing another ale and blending it. If you approve of this approach, what would you blend it with?
What would you do at this point?
I'm considering brewing another ale and blending it. If you approve of this approach, what would you blend it with?