I brewed an oatmeal stout a couple weeks ago (thanks for the recipe Yooper). I used Nottingham yeast (re-hydrated) instead of what Yooper recommended. Fermentation kicked off about 18 hours after pitching but the krausen went down after 24 - 36 hours. I have a fermentation chamber and the temp was set to 68F.
About a week later, I noticed little specks on top... almost like small specks of dry yeast. Yesterday, I took a sample. The FG was 1.012, OG was 1.055 so around 5.6% Abv.
I tasted the sample and it didn't taste bad. It didn't taste sour or like sulfur.
Today, it has developed a milky haze. It kind of looks like the pictures of what others say is a Brett infection.
I took a couple pictures. It's dark in my ferm chamber so I am shining a flashlight through the carboy and taking the picture as close as possible.
Should I just keg it leaving a couple inches of beer in the carboy and give it a try after it's carbonated?