I’ve been making a pale ale that has gone sour. OG was 1043. It stuck at 1020, so I did the usual restart drills, and it got down to 1016 and stopped. Target FG was 1008. It’s gone sour, not a vinegar sour, more like sour fruit, and not totally unpleasant, but a long way from what I want. The yeast was a 6g Munton’s standard ale yeast pack left over from a kit, still within its use by date. Batch was 15l. Throughout it has been very cloudy and won’t settle though there's loads of trub. It’s now 24 days since I first pitched the yeast. Anyone have any ideas what happened? I haven’t chucked it yet!