ressurecting undeliberate infection
I apologise in advance. I'm very noobish to this and have yet to brew my first deliberately soured beer.
I have been setting myself up for one as this thread can attest to: http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1259364250&pg=2&tpg=1&add=1.
I now have a glass demijohn and 2 x roselare yeats ready to embark on this crusade. However simultaneously I have three unintentionally infected beers. Two are probably infected with wild yeast and one almost definitely with acetobacter (in cold conditioning, no flavours yet).
Are any of these worth working with? Most sources suggest wild yeasts in Australia are pretty terrible but would a years ageing on oak make a difference or should I tip them and make something out of the aceto infected brew (a milk stout).
Should I toss the lot and start again?
Sorry for dumb questions.