Sour beer - ruined?

[BozzaBrews]

This is my first homebrew since starting up again, so I'm wondering whether this has gone wrong on not...

Beer is a Gozdawa Legacy pilsner. I haven't been brewing it "properly" - i didn't realise it needed to be brewed at lower temperatures (my bad) so it's been brewing around room temperature (20c). The other **** up I made was adding too much water, filling upto 25L instead of 23.

It's been a pretty damn slow fermentation, today is day 14 and its still going.

I didn't take an OG as my hydrometer smashed . But using an online calculator the estimated OG was 1.034 with an estimated target of 1.009.

Monday 3rd June - I took a hydrometer reading of 1.014. I tasted a sample , it had a mild sour initial flavour but that faded and it tasted okay. Although it did taste a little thin/watery.

Wednesday 5th June - Hydrometer reading of 1.012. Didn't taste.

Thursday 6th June - Hydrometer reading of 1.010. Tasted a sample and the initial sour taste is much stronger. The beer taste comes through after, and once you've had a few sips (and got used to it) it is quite drinkable. Body seems to be a lot fuller than monday.

It doesn't taste rancid or acidic like vinegar, just sour - its hard to describe.

Is this normal or am i likely going to have to bin the lot?

 

[fluketamer]

isnt all sour beer ruined in the first place? sorry i coudlnt resist

 

[BozzaBrews]

Update

Took another hydrometer reading today 1.010.

Tasted and a lot of the sour taste has gone. Very odd.

Going to keg now.

 

[YeastFace]

Many kit lagers come with ale yeast, so you may not necessarily have done anything wrong by fermenting at 20°.

Fermentation throws off a lot of compounds, many not particularly enticing, so always best to wait until you think it's completely done before worrying too much. Even then, the flavour will continue to change as it matures and carbonates too.