I have been asking TONS of quesitons lately and I hope i am not coming off as a royal pain. But i really do appreciate ALL of the help!

Here goes:
I recently brewed an Oktoberfest with an ale yeast. I finally bottled it today. It was done fermenting a few days ago but i didn't have the time until now. Upon opening the fermenting bucket i was pleasantly surprised by the wonderful smell. However i syphoned a little into a glass during the bottling process and tasted it. It was very sour and unpleasant tasting. Is this pretty common, or is this a great indicator that my beer has been contaminated?

Thanks in advance!

Yeah, I wouldn't worry too much about the taste when you're bottling your beer. If it didn't get contaminated, your batch is probably just fine, especially if it smells good. I've usually found that when I taste beer at bottling it tastes average but not good enough to where I'd want to drink a bunch of it. In short, wait for your first bottled taste until you finally decide if the batch is good and be optimistic because it smells good. If it was contaminated, that probably would be reflected in the smell. Take care man, keep us posted.

Because you say, "Very sour and unpleasant tasting" I would assume that yes, your beer has been contaminated. Newly finished beer tastes like, well, flat beer. It won't taste exactly the same as when it's carbonated, but you shouldn't be tasting anything repugnant or sour, unless you are brewing with lactobacillus or brettanomyces or yeast of their ilk.
If you liked the sour flavor, I would say to drink away. A lot of people intentionally make sour beers. If it's not your cup of tea (beer), than toss it or give it to someone who likes the taste.
What's most important right now is to figure out how your beer got infected, and to prevent it from happening again.
My best advice to you would be to ensure that after the boil, anything that comes into contact with your beer has been properly sanitized! What are you using for sanitation?
Also, if you're having contamination issues, it's critical that you pitch enough viable yeast to have a short lag time. You want the yeast to out-compete all other organisms in your wort.
Once your beer is in the fermenter, do not remove the lid of your bucket until bottling time. If you didn't have contamination issues, it wouldn't be that big a deal, but you're trying to eliminate possible contamination points, so keep that bucket closed!
When bottling, make sure everything is sanitized! That includes the bottling bucket, racking cane, bottles, caps, priming sugar. Anything that will come in contact with beer. I also used to sanitize my hands and arms when bottling, just in case. To this day, when racking to my kegs, I still sanitize my hands and hold my breath anytime I open my carboys.
Good luck with your next batch of beer!

Looks like Matt beat me to the punch!
Though we have differing opinions, I'd like to echo what he says.
Don't throw the beer out until after it's bottle conditioned! Even then, if you don't like the taste, someone else might.

Thanks for the advice guys!

I will keep my fingers crossed and wait for a few weeks and try it.

I have been so ridiculously careful and thorough with the sanitizing that I am holding on to whatever little bit of hope there is that the beer will be ok.


Wish me luck!

And if it's bad i will try to find someone who wants it.