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Actually my bad, I forgot to mention that I did use bottled spring water on this brew as well

Recipe is pretty simple: pale LME, biscuit, carabrown, hops and white labs California ale yeast The Krausen looked pretty good on this one, had a typical rise and fall, then this stayed after it fell, hasn't done this before. Temp may be a little cooler than usual but not lower than 65

Update. I cleaned and sanitized my glass carboy and used new sanitized tubes for transfer from brew kettle. Also fermenting in a different spot in the apartment. These are pictures from today, day 6 of primary. In my year of brewing, I have not seen had this happen at all. What is going on in there?

I'd say closer to lambic sour, and the smell is quite sour in the carboy. The only one of these that I've bottled was a vanilla porter about a month ago and I can definitely taste the vanilla coming through, but the smell and taste is pretty sour overall. No gushers on any of them that I've opened.

Thanks, I think I'm just gonna have to suck it up and throw out and replace the plastic stuff.

I typically don't do all of that when returning the airlock, no. I live in a townhome and the closet is under the stairs with tile floors, nothing in there besides brewing equipment. Only opened to check on the beer.

I have 5 and 6.5 gallon plastic big mouth bubblers that are around 6 months old or so. I know that's not too old, but I think at this point it would be smart to get new ones and ferment elsewhere. When I do starters, I sanitize everything involved. When not using starters, I always use white...

Any suggestion on how to get it out of the fermentation space?

I'm not a fan of sours unfortunately, but my buddy tried the Scottish that I made that turned sour and he actually enjoyed it even before bottling. If it's infected as opposed to ph balance of the water, is it undrinkable?

I really appreciate the responses. After reading this I'm hoping that the water is the issue as that is an easy fix, although I know I also should probably just be patient and let my beers ferment and just change them to secondary or bottle once I check them. I think I'll do a cheap recipe that...

1.028

Nope, by far my biggest beer that I've attempted. The other ones I've done here have been around 1.07 or so and turned sour as well while living here

OG was 1.108

I tested it at 2 weeks as I wanted to make sure it was fermenting as it needed to, but I wanted it to primary for at least a month, then secondary. I had previously had a ferment stop on me, which I had to throw some nutrient in there, so I'm a little paranoid about my bigger beers now not...

Yeah I definitely sanitize everything before using it, I guess I'm just adding an unnecessary step with sanitizing after cleaning. I appreciate that info about the water and I think I may just need to use store-bought water to see if that does anything. Would the infection be able to come into...

Yeasts have been different types, all White Labs, some using starters. And yeah the FG's have all pretty much ended in a good range, pretty much what I've expected them to be

No, I haven't been doing anything to it before mashing. I've read about balancing pH but haven't tried to do that. Would that cause souring?

I recently ordered a new bottling bucket, got new tubes and spigots for the ported carboys, also used IO StarSan as my local homebrew store suggested as an extra step in cleaning my plastic ported bubbler. I had my pale in the newly cleaned plastic bubbler using new tubes to get it in there. Was...

Yeah I took gravity readings for my breakfast stout at 2 and 4 weeks, both the same gravity, it had just turned sour when I checked at 4 weeks. The pale ale that I was making at the same time was in the closet as well, and I tried it today at 2 weeks when I was planning on bottling and it was...

I clean first with oxiclean and hot water, then sanitize with starsan and store. My beers never turned sour before moving to the apartment I'm currently in.