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Wow, ok. Tons of responses since I was on here last time. We just bottled the California Common yesterday, and it definitely has a sour twang to it. It's less sour than the stout is/was, but there's a sourness there. I tried to get a consensus on the type of sour flavor, but no one was really...

We've been using the big 2.5 gallon jugs of water you can buy at the grocery store. The beers aren't bad, and are definitely drinkable. I'm just disappointed that the California common has turned sour after tasting so good before.

I don't think it's the bottles, since the California common hasn't been bottled yet. It's still sitting in the carboy. I'm at work now, so I'll have to wait until later to put together more info for you guys.

I'm not a homebrewing expert, so I'm not 100 percent certain, but to me, it seems that it's just sour. Thanks everyone for the tips so far. I appreciate the help.

I have no problem letting these sit longer. I just want to make sure that if it is an infection, I don't spread it to a third batch. The stout was just left to ferment at room temperature. For the California common, I put the carboy in a shallow tray of water and put a wet T-shirt over it...

Hey everyone. My name is Justin and this is my first post here. I'm glad to have discovered this site; it's a great source of information. My brother, a friend and I recently started homebrewing, and we've encountered a problem: Our beers are turning sour. We put together an Irish dry...