I bottled up a St Peters Ruby Ale on 24 June, so it has been bottled for a couple of months now. I had some problems getting it down to a decent FG, eventually after some rousing came in at 1008 from an OG of 1035.
On tasting it however, it has certainly got a twang to it - although not vinegary, but in a sour lactic way - to my taste it now resembles a Belgian lambic ale. I am guessing that i maybe introduced oxygen (or something else??) when rousing, and this has given the flavour.
I actually really like it, being a fan of lambics anyway, but am pretty sure the St Peters Ruby is not intended to taste like this.
Anyone else experinced anything similar with this or any other kit??
St Peters Ruby Ale - Gone Lambic??
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seymour
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Re: St Peters Ruby Ale - Gone Lambic??
Did the kit detail the grainbill? I wonder if it contained any aciduated malt? Also if your water or mash chemistry leans toward acidic this can result as well. The new American beer Blue Moon Farmhouse Red Ale tastes exactly as you describe, utilizing these two techniques without any unusual yeast or wild-fermentation techniques. Whatever the case, it sounds like you brewed a delicious beer.