I noticed my last two batches of partial mash brews have a noticeably sour taste (both Belgian style, one brown and one golden ale). Any one have thoughts on what I am doing wrong?
i think you added yeast that contains wild yeasts and bacteria that have soured your beer... seriously though, post more info. what do you mean by noticeably sour? can you compare it to something? do other people detect it or could you be searching for something critical? next up would be to post some info about the actual beer that you made; recipe, yeast(s), procedure finally, did you bottle it or keg it? what were your gravity numbers, close to expectation? sanitation is obviously a big deal, what products are you using? how are you using them?
If the beers are literally sour, as in turning acidic, then it's an infection. That said, I've seen people describe things as "sour" that aren't actually sour, the taste of acetaldehyde for example.
