Just checked my fermenting saison and it has a decidedly sour smell to it when I pulled the airlock.
It tastes fine. Sweet, still has some fermenting to do, but no obvious sourness.
Since I recently had a porter turn sour on me (perhaps a poorly sanitized carboy) I'm not paranoid.
Is the sour smell to be expected from this yeast?
I'm usually pretty solid on sanitation and the only equipment shared between this batch and the one that went sour would be my immersion chiller and my funnel.
Regardless, I'm planning a bleach sanitizing session for everything in the coming weeks.
I'm just hoping I don't have to dump this batch.