I have two lagers currentlly going, and they are near the attenuation of 75%,alchohol 5%. They both already taste fine, and they are only about one week into the game. However, I wanted a quicker brew for my third and last carboy. So I made a wheat beer. well the fermentation stayed at about 69 degrees most of the time . it took off pretty quick, and now the krausen has dropped and the gravity has dropped from 53 to 12. it has been four days since pitching. the beer really tastes sour! It has a hint of mint smell to it (phenol?), but it sometimes leans toward sour milk. will warming it to 75 or so now help to remove any by products,(rest) or does this sound like contamination. This burst my bubble, as the lagers tasted great and have some promise, but the ale, which I thought was no bigggy, doesn't look good.