- Joined
- Nov 17, 2007
- Messages
- 291
- Reaction score
- 2
Ok, so I have a Belgian specialty ale that I brewed in August - A grand cru that I bumped up to 9% abv. Anyhow, I racked it to the secondary after a month, and then now after a month in the secondary it looks like it has an infection. I don't have any clue how or why it would pick up one at this point. I haven't even sampled it since I racked to the secondary. It has been about a week and a half to 2 weeks since I first noticed a tiny something floating on top. Initially I just thought some CO2 caught some proteins or something and brought em to the top. It now is spread to maybe 1/12 of the surface, and looks like a mini-krausen. Anyhow, from the pic below, can someone identify it? Any idea on how it might change the flavor? I'm bummed because I was really looking forward to this one