Many folks here know I got food poisoning...possibly from giving the trub a little taste in the bottom of the fermenter from this batch. This is transfered beer currently aging in my carboy. There are little things floating on the top...I hope like hell they aren't bacterial cultures...but I'm not sure what else they could be? Also, the bubbler is still bubbling occassionally on this brew...almost 3 weeks after fermentation started.
Does this look like an infected batch (sorry for not so great image quality):
Does this look like an infected batch (sorry for not so great image quality):