Not your typical infection question

[Beernik]

I'm steadily polishing off the last half dozen bottles of a 70 Shiling that probably got infected. It has some of the usual symptoms. Early in its life, it was astringent, which has finally aged out (after almost 2 years). There is a krausen ring on the bottles. And these things foam like crazy. I even had two bottles explode.

Here's my question: anyone ever get a strong lemon flavor from an infection? I can't figure out where this flavor came from. The ingredients included:

British pale malt
20L Crystal malt
Amber malt
Smoked Pilsen
Peated malt
CaraWheat
Kent Goldings
White Labs 1728 - Scottish Ale
Oak Chip

 

[reinstone]

I'm steadily polishing off the last half dozen bottles of a 70 Shiling that probably got infected. It has some of the usual symptoms. Early in its life, it was astringent, which has finally aged out (after almost 2 years). There is a krausen ring on the bottles. And these things foam like crazy. I even had two bottles explode.

Here's my question: anyone ever get a strong lemon flavor from an infection? I can't figure out where this flavor came from. The ingredients included:

British pale malt
20L Crystal malt
Amber malt
Smoked Pilsen
Peated malt
CaraWheat
Kent Goldings
White Labs 1728 - Scottish Ale
Oak Chip

Man, two years. You are a trooper!

 

[Beernik]

It wasn't intentional. I sometimes lose beer in my cellar. When I run low, I do inventory and clear out (drink) all the oldies.

 

[Darth_Trader]

WOW that a big cellar