Yes, that's true, but also true is that it is very easy to get an infection
I don't know what planet you live on, but most of us will beg to differ.
It really is NOT that easy to get an infection.
Your beer is hardier than most new brewers give it credit.
90% of the time someone thinks their beer is infected, it is NOT. It is usually simply green beer or new brewer nerves. It is much more likely that someone like ME is going to get an infection, than a new brewer brewing their first couple batches in brand new equipment, using basic sanitization.
If you read this you will see that you can practically bleed out into your fermenter, and it still manages to turn out great...
https://www.homebrewtalk.com/f39/wh...where-your-beer-still-turned-out-great-96780/
I caution all new folks on here about jumping on the infection bandwagon, especially to other new brewers. You may THINK that the mere looking at you beer the wrong way will make it go bad, but that is hardly the case.
Most of the so called infections, are false alarms. In fact I can count on one hand in the last three years the amount of ACTUAL unintentional infections we have actually seen on here.
http://blogs.homebrewtalk.com/Revvy/The_quotIquot_wordand_other_brewing_words_Im_tired_ofa_Rant/ please read this before you continue to so unnecessary panic on the forums.
psychedelic_brew, the mere fact that you acknowleged that you drank your beer young, really does lend creedence to the fact that there is nothing wrong with your beer, that time won't take care of....
Come back in another three weeks, THEN if your beer doesn't taste good, we'll figure out what's wrong...but right now, I still vote young.
You haven't even told us what TYPE of beer, nor the OG of the beer, so anyone trying to diagnose it with no info, is a fool. A good hearted fool, but a fool nonetheless.
You can't play beer doctor, unless you no the beer's and the brewer's story.
The only thing we know is that you tasted it at two weeks....
The
3 weeks at 70 degrees, that that we recommend is the
minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took
three months to carb up.
And even carbonation doesn't mean that they will not still be green and need more time to condition....
That belgian strong needed another 6 months before it even became drinkable....
Everything you need to know about carbing and conditioning, can be found here
Of Patience and Bottle Conditioning. With emphasis on the word,
"patience." 
I usually wait til it's been in the bottle 6 weeks before I try to "diagnose" what went wrong, that way I am sure the beer has passed any window of greenness.
If you are sampling your beer before you have passed a 'window of greeness" which my experience is about 3-6 weeks in the bottle, then you are more than likely just experiencing an "off flavor" due to the presence of those byproducts (that's what we mean when we say the beer is "green" it's still young and unconditioned.) but once the process is done, over 90% of the time the flavors/smells are gone.
Of the remaining 10%, half of those may still be salvageable through the long time storage that I mention in the Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer:
And the remaining 50% of the last 10% are where these tables and lists come into play. To understand what you did wrong, so you can avoid it in the future.
Long story short....I betcha that smell/flavor will be long gone when the beer is carbed and conditioned.
Read the stories in here, and you will see that most of the time even the what we think are the worst beers, if given time turn out just fine.
https://www.homebrewtalk.com/f39/ne...virtue-time-heals-all-things-even-beer-73254/
