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Old 04-11-2014, 04:50 PM   #11
fearwig
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Really not too familiar with pasteurizing...should I boil it again and then repitch?
Use a thermometer, and stir so your reading is good. Once it hits 170, it has been at pasteurization temps long enough, no need to boil. This is a last resort but doesn't seem to do much harm to flavor.

If you boil it, you may isomerize hop acids and make the beer more bitter than you probably want. This process starts around 180 and picks up rapidly as you go up from there.

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After I repitch how long should I wait to bottle?
You can bottle right away, just mix the yeast in with the priming sugar once it's down to a safe pitching temperature. You don't need a lot of yeast, it doesn't have to do much work from here--but you should probably go with the same strain if you can.

I say >50% odds you don't have an infection. If you can take a pic, that would help. Hop oils from dry hopping can create a sort of sheen on top, and temperature swings can cause CO2 release which creates a little bit of foam or floats some yeast back to the top. These things could conceivably be mistaken for an infection.

Beer pellicles (google images)
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Old 04-11-2014, 05:01 PM   #12
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And for comparison, here's an example thread from someone who was worried about infection, but it turned out to be OK:

http://www.homebrewtalk.com/f163/infection-146585/

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Old 04-11-2014, 07:07 PM   #13
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Mine looks really similar to that picture hopefully its just some hop oils. When I moved it around a little the film gathers on the edges and clumps up

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Old 04-12-2014, 06:31 PM   #14
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Mine looks really similar to that picture hopefully its just some hop oils. When I moved it around a little the film gathers on the edges and clumps up
you wouldn't happen to have a cell phone that takes pictures? that would take lots of guessing out of the way.
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Old 04-12-2014, 06:34 PM   #15
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Infections rarely start in the primary because the organisms that can infect beer don't like the alcohol, the acidity, or are aerobic and the CO2 layer present in the primary stops them cold.
this is not a very precise description of what souring bugs can do. they will sour a beer in the presence of alcohol, acidity, CO2, and O2.
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