I made an adjunct (flaked corn) American Lager and split it into two batches. One of them, I used a washed, re-used Wyeast 2035 American Lager Yeast. The other I used a washed, re-used White Labs 810 San Francisco Lager.
They were both lagered about a month, the SF Lager maybe a little longer.
The American Lager turned out great. Nice and clear, and what I was looking for: A hoppier, tasty beer for my non-craft loving beer friends.
The San Francisco Lager turned out hazy, and has a hefe weizen taste to it.
I used multiple clearing agents on both beers (gelatin and irish moss)
The American Lager fermented cooler, around 55 (for 2 weeks)
The SF Lager fermented around 60-65 (for about 3 weeks)
Did it somehow get infected with a wild yeast? Is it safe to drink? Would the SF Lager yeast strain ever taste like a hefe at that temp?
I've already carbonated it and put it on tap. Can I disconnect it, and let it sit in a fridge for another month to lager it longer and maybe clear it up?
Any body have any thoughts?