Those beers are all too cloudy to be served in NE.
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As the OP fermented first with sacch and then with brett, lacto and pedio, this is not a spontaneous fermentation, and therefore there should be no acetic acid. The acetic acid from Flanders red comes from the barrels.
I assume no wooden barrel is used? If not, this might be an acetobacter infection. Are there fruit flies where you live?
That I-35 between the campus and the airport is a nightmare.And often all the way down to San Antonio, too. When we fly in and rent a car to go to the Valley, we go through small towns like Lockhart and Luling, which does not suck, as those have some of the top rated BBQ places in TX. Makes for a good lunch on the way down.
So, why don't those bugs change the flavor of other sugary things (say like homemade ice tea) that have been in the fridge for a week?
Not arguing. Enough people have made the same point that I don't doubt it's correct. Just want to understand it.