My dive buddy Dave brought over a Flander's Brown for us to brew and sadly his batch got something wild that I had in my Turbodog or we just took it off of the yeast too soon. We had acetaldehyde (green apples) in the aroma and taste. Overwhelmingly so. That batch had another yeast starter pitched into it to see if more yeast would be able to finish the beer out a bit and convert the acetaldehyde into ethanol and get rid of the green apple-y flavor. It has done quite a bit, but it was still a sour beer. Too sour. Next path to save that one is to brew it again and get it clean this time. Then I can blend with the original batch to taste. Reading up on Flander's Browns has them at a touch sour but not as much as a Flander's Red.
I even played with my refractometer on this batch and showed the touch over 16% brix.
Brewed: 08-11-2009
Racked: 0?-??-2009
Kegged: 0?-??-2009
OG=1.070@70F
FG=1.0XX@YYF
ABV=%
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