I believe my first homebrew is a lost cause. I'm at 3 weeks, and each week I've done a gravity reading and a taste. The flavor has gotten increasingly sour(astringent) with each week.
It's almost vinegary, but with a citrus twist. It's like eating the pith of an orange peel and it's getting worse with each test.
My understanding is that I likely have some sort of infection: http://beersmith.com/blog/2012/08/12/sour-off-flavors-in-home-brewed-beer/
- BSG's Bavarian Hef extract kit
- 2 x 3.3 lb cans Wheat LME
- 1 oz German Hallertau hops
- 11.5 g Fermentis WB-06
- one orange peel added to boil (pith fully scraped off)
- week 1 - 1.012
- week 2 - 1.010
- week 3 - 1.014