I have another batch that may be a dumper and can't see why. The brewday went really well I felt. I followed the recipe properly, timings were all good and I hit my numbers pre and post boil. I'm wondering if the way I'm getting down to pitching temp could be an issue? I know we've had this a lot lately! I blamed 'no chill' for my last dumper so this time I did an immersion chill down to 50c which took 20-30 minutes and then went into the fermenter. I use an immersion chiller/heat pad setup on the fermenter to maintain temps and it's pretty effective but might take 6 hours to get down to 18c pitching temp. I'm wondering if it's this that's causing my problem? I'm brewing English pales with pretty delicate flavours and low ABV, this one's 3.9%. I'm getting really quite sour fruity and bitter flavours at the moment, not nice at all. It went into the keg on Friday. Any thoughts?