This is my second beer and the first one was infected with lacto. I didn't know the first one was infected until a few days after I opened the first bottle and noticed it tasting more sour. I took it to the local home brew shop and they told me of the infection. I had also already threw this batch into the fermenter before knowing of the first infection. I found out that my water ph was above 6.4 and I was using StarSan to sanitize. The ph caused the StarSan to be ineffective.
Anyway, after 2 weeks the krausen was still present:
After 3 weeks the krausen dropped, but I still see this:
Still being new to this and knowing it's infected, I can smell it now, is this normal yeasty islands or is that the lacto?
I did taste it and it tastes good, for being uncarbonated, but I don't want to rack too soon.
I am also prepared to drink this batch very quickly.
Anyway, after 2 weeks the krausen was still present:
After 3 weeks the krausen dropped, but I still see this:
Still being new to this and knowing it's infected, I can smell it now, is this normal yeasty islands or is that the lacto?
I did taste it and it tastes good, for being uncarbonated, but I don't want to rack too soon.
I am also prepared to drink this batch very quickly.