just racked a pumpkin ale to secondary that had been in primary for 13 days and the beer has a strong sour/Belgian type taste but it was fermented with amer ale 1056. yeast was from a prior batch with a started and fermentation showed no visible signs of infection nice krousen with rapid start. curious if anyone has had this and if it will fade when yeast drops.
0G 1.061 FG 1.011 feremted at 66deg
0G 1.061 FG 1.011 feremted at 66deg