I suspect I had a acetobacter infection two batches ago. It was a Scottish 80, tasted fine until 6weeks post bottling, now it tastes like apple cider (not vinegary though).
I have bottled my RIS since then and have an ESB waiting to be bottled.
The RIS shows no signs (as of yet) of an infection about 6 weeks post-bottling.
Is it possible for only one batch to be contaminated? Is acetobacter an infection that won't go away? Do I need to pitch all equipment? Bleach bomb? Or just PBW and a careful sanitation of my equipment?
Thanks for any and all help.