Sour Fementation and bottling question

[Danno81]

Ok so I brewed a all grain batch of Northern Brewers Dead Ringer IPA on 2/18/2014

OG 1.06
Wyeast 1056

On 3/6/14 I dry hopped 2oz of centenial but I did not sanitize my hop bag... DUN DUN DUN!!!

3/13/14 I opened my fermenter and saw a layer of oily bubbles and was heart broken.

I tried to save the brew by adding Camden tabs and kegging the bottom 4 gallons.

Tasted like doo doo. So I dumped it ( literally) into my bottling bucket and stuck a lid on it. I couldn't make myself throw it out hoping that one day it would mature and be a good sour.

So today while kegging a Belgium Wit I decided to check on my old disgusting friend.



Yes I did drink that.... LoL

I took a sample from the buckets spigot.
There is almost no smell at all and a nice mellow flavor. It is slightly bitter

My question is when will I be able to bottle this ugly beast and how the hell should I do it... ?
Will this layer of death ever go away or should I rack it from the bottom?
Should I wait a couple more months? My bee a year? I don't really need this bucket...




Sent from my iPhone using Home Brew

 

[Danno81]

The taste is more sour on my second tasting. Kinda bitter but more sour than anything.

Gravity is 1.010



Sent from my iPhone using Home Brew