Wild yeast, bacteria,or temp control issue

[roushd]

I just kegged a brown ale and upon sampling during racking it had a sour taste almost similar to a lambic. I did nothing different sanitation wise, so I'm confident it isn't bacteria. My theory is due to my a/c being out my basement got up to around 73 for the final week in a three week primary any thoughts on this? Also there were no visible signs of an infection krausen fell out nicely

 

[wonderbread23]

If it's sour like a lambic, then it is likely a bacteria.

 

[GuldTuborg]

Nothing is going to sour your beer in 3 weeks to the degree that lambic is soured. I highly doubt 73F for a week after fermentation is done is going to ruin it either. Let it sit and carb up for a week or so, and taste it then, at the proper temperature. Post an update if it still tastes off.

 

[roushd]

Its force carbing right now xDay 2 ill report back thanks a lot for the replies

 

[roushd]

Ok so finally tsted after two months still has slight sour taste but much less than previous .we did screw up our whirpool at the end and racked a good amount of protiens into the fermentor is it possible tjat this caused the sourness since it has diminished some i would think that if the sour was bacteria it woulsnt diminish but would become more sour over the two months