Confused about infection

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J

jerbot

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I racked a pumpkin brew recently and had a kind of low pH (just over 4.4) It tasted very acidic which I heard is not uncommon for pumpkin ale brews at this stage. However, the beer was very clean and there was no scum ring.

I've been brewing for a few years but have never gotten an infection.

Any advice on other ways to detect infection? Should I just wait a while and see if it comes out okay?
 
another point of interest. I made 5 gallons of wort but split it into 2 brews to experiment a little. Both lots were acidic. I'm skeptical that I got both infected...

Are there any other reasons it could be this acidic? I added CaCO3 when boiling the wort
 

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