Infection?

Just racked my English Mild (an extract-grain recipe) to the secondary. When I opened up the primary, wham! a really stringent vinegar type smell hit me I put on a brave face and tasted the beer, and it didn't taste off, no sour flavours?

Do I have an infection, or is this smell something else?

I don't know where the smell would be coming from since you can't taste it in the beer, but if it tastes good it's probably fine.

I just had a near-vinegar experience with my porter. seemed to taste like vinegar a few days after brewing, but 1 week after brewing that flavor was gone (if it was ever really there in the first place) so I racked it and am just waiting to bottle it now.

can you post the recipe? i wonder if we have some common ingredient that gave a phantom vinegar presence.

-walker

Also please post the yeast you used (incase you weren't going to already.)

2.7kg Light Plain Malt Extract Syrup
225g Black Patent Malt
28g Fuggles Hops
Gervin English Ale Yeast
1 tbsp Irish Moss

Walker said:

... I just had a near-vinegar experience with my porter. seemed to taste like vinegar a few days after brewing, but 1 week after brewing that flavor was gone ...

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Glad to hear that! I read your earlier post and was bummed for you.