Bad All Around, Any advice helps

[lazuara]

Sup guys, so I went to the brew shop had a recipe for Oktoberfest and got K-97(have made this 5 times). The guy behind the counter offered to get my grains for me so I let him(bad idea). Boiled everything as usual and fermented then lager for about 3 months. got ready for kegging and carb for a 2 days and tasted it. It was very sour and dry and cloudy. I figured it was spoiled beer. I was going to dump it so I left it in my garage for about a 3 weeks (about 75-80 degrees). I noticed my liquid coming out from the spigot and poured some out, it was a bit more clear with particles floating around and very little haze. Still had the sour bread smell, tastes sour but not rancid, and was a bit dry. So I open the keg and it was still bubbling like it was fermenting( very clear looking bubbles and beer). Stuck it back in the fridge at 55-60 degrees. Do I toss it or wait a couple more weeks? If so do I drink it and will I get sick from it??? Any help and advice appreciated.

 

[kombat]

It won't make you sick, but it sounds like you've picked up an infection somewhere along the way. Some people like sours - I'm not one of them. When the beer is gone, make sure you clean all your equipment extremely thoroughly, or even replace "soft" parts that could harbour the bacteria that cause the contamination (i.e., racking tubing, O-rings, anything plastic, etc.).

 

[DurtyChemist]

First off I don't understand why letting someone else get your grains was a bad idea. You make no mention of how the brew day went, how chilling went, or if you sanitized everything your wort touched prior to pitching. From the sounds of a "sour bread smell" as well as "lagering for about 3 months" I'd say you've picked up an infection like Kombat says. I've had wort I boiled go into a keg and pick up the exact same pressure you're talking about and I know I didn't pitch any yeast.

Toss it, clean and sanitize everything in your brewery and keep your kegs filled with 5-10 psi of air so nothing can get in them.