Doug wrote:

> Have you ever noticed a sour taste like that in stock that you've made?

Only if it's been in the refrigerator more than a week or in the freezer
longer than several months. When I make stock, I generally refrigerate
about a quart of it and freeze the rest in muffin tins. (When they're
frozen I scrape off the fat and then pop them out into freezer bags.)

I cool stock fairly quickly by pouring it from one pot to another through a
succession of finer and finer strainers.

Bob