So I did a wort stability test on a batch I made back in September. I immediately smacked myself in the head because I used a mason jar (and lid) that previously had yeast in it and knew I didn't wash it well enough. Shockingly, it had a krausen on it a day later. I tossed it in the fridge after it looked like it was done fermented and figured I'd deal with it later.
Well I checked it today and it has a pretty nice sour smell to it. Pictures are below... but what do I do with it? Taste it and see? Keep it? I've just started getting into sours and I'd love to have a "house bug", but I'd like to hear from someone with more experience than me on this.