Hi- I have been brewing for awhile now and this is the first time that my brew has come out of the fermenter tasting slightly like vinegar. None the less, I primed it and bottled all 40 bottles. Does anyone have any advice for this situation? Am I doomed? I fermented the five gallons of nut brown ale for three weeks in one true blue plastic fermenter. I read that was OK......now I'm not so sure. They are now sitting under a black blanket in my kitchen.... Any advice/recipes for food with sour beer?