In January, I made a honey amber BIAB. The honey took a while to ferment, I think, so I just bottled it today, after a two week secondary. I always drink my partial bottle, of course. Usually it tastes sweet, due I'm sure to the corn sugar addition. I always use 3/4 C for my 5 gallon batch size. Today, it tasted moderately sour. In the primary, it was significantly heavier due to a higher efficiency than planned. It was also significantly under volume. When I racked it, I added a gallon of water using a sanitized milk jug I've been using for years to compensate for under volume and over gravity. Actually, I think there was distilled water in it when we bought it. I wouldn't consider the beer to be ruined at this point. It may just be a different beer than planned. My question, assuming I did pick up an infection, is what I should expect with my normal 3/4 C corn sugar? Do sour beers have different rules for conditioning?