I bottled a batch of Graham cracker ale on Wednesday. I noticed a very thin film on top of the beer that appeared like it may have something to do with the graham crackers so I didn't freak out. The smell was very strong (the beer was supposed to end up at about 4.5 Abv and ended up at 7 Abv so I thought that may have something to do with it.) So I bottled it up and posted my situation in the recipe section to see if it is normal for the recipe. It turns out the film is not, and question were asked about the specific smells which I could not really remember or identify. I decided to pop open a bottle today to see if I could describe the smells.(Its been bottled for 4 days) The bottle just foamed up when I opened it and spewed foam for about a minute. I have never opened a bottle after 4 days so I do not know if this is normal. I would have to describe the smell as medicinal and the taste sort of alcoholish. I am thinking this is infection but I am hoping for some input. If I am going to have bottle bombs I want to dump it. As for my process...It fermented for one week at 60 degrees ambient and then I let it come up to room temp (about 78) for 2.5 more weeks (I have done this with my last 8 brews with great success) The fermenting bucket was brand new..I rinsed it out and sanitized it as always....just cant figure out when it would have got infected.. thanks for any help