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I just started a Russian Imperial Stout yesterday. It's bubbling a lot after 15 hours at a stable 65 degrees. I took the OG and got 1.062 and should have been around 1.076-1.080. Is this a significant difference? Also how long do people recommend before I rack to secondary? I'm adding oak chips...

Nothing visibly wrong but the sour taste was evident when we racked to second stage after a week of fermentation. So I'm thinking it wasn't the bottling but something I missed at the beginning. I was very careful with sanitation so I'm lost on what I may have missed.

I am new to brewing and just started my third batch yesterday and tasted my first batch. The first batch was a pre-hopped LME porter that came out sour. I assume this was from bacteria that beat the yeast in the sugar eating battle. I suspect it was because of the water I used, or at least the...