Checked calibration on my hydro after measuring the sample last night, so I know it isn't that.
My concern is the drop from 1.012 at 2 weeks to 1.002 at 3. If I really did have an aggressive ferment as Nordeast susggests, wouldn't it have been done (doen to 1.002) at 2 weeks?
It tastes pretty good. A fair bit drier than I'd hoped, but still. I guess I'm just trying to understand what happened here. Obviously, I'd rather not have an infection.
A year into this hobby, and I still feel like a newbie sometimes.