From great to sour

[Hitokiri]

So my second batch was a very simple American Pale Ale that tasted great after 2 weeks in the bottle. I noticed it was a bit over carbed but I figured that I had maybe just added a bit too much priming sugar (4 gallon batch, 99 grams of corn sugar). However every bottle I've opened (about 5) since week 3 has gotten progressively worse tasting, and even more carbed. I opened one last night and I just couldn't drink it. It's gotten sour and grapefruity tart. It ended up being a fruit fly trap.

I'm afraid this entire batch is lost to infection. If so, what's the best course of action? Do I dump them all to prevent bottle bombs? Do I try to keep em cold in the fridge and hope they age well?

I enjoyed that first beer of this batch so much, so this is a huge disappointment. Next weekend is the bottling of batch #3 as well as the brewing of batch #4, so it looks like I've got a lot of deep cleaning and sanitization to do this week.

 

[eastoak]

dump it. take all of your brew gear wash it with your favorite type of wash, i use powdered brewery wash which is very similar to oxyclean. after a good scrubbing hit the whole pile with whatever sanitizer you use then air dry. when a bad taste is progressing there is no point in seeing where the infection will go.

 

[Hitokiri]

I've got a big ol' bin of PBW. Do I just soak everything in that? When scrubbing is it best to just use the PBW solution or some sort of detergent/sudsy stuff?

 

[bourgeoisbee]

I'd use PBW and then Star San. Getting them cold will help it grow sour slower, but it's only going to get more sour. You shouldn't get bottle bombs for a couple months if you keep them at fridge temps ASAP. If it's to the point it's so sour you can't drink it I'd give it to a friend who likes (intentionally) sour beer or dump it.

 

[Hitokiri]

Ug, this is depressing...