So I had a (clearly, without any doubt) lacto infection on my Sunday IPA, went ahead and bottled it up anyway. Despite the infection which made it to the bottles (if you hold one up to the light you can see the film layer formed at the crest of the liquid in the bottle neck) they behaved well for the first 4 weeks - however I went to open one last night, PSHHHHH!!! Beer volcano. Next one, same thing. Aaaand the next one. Seeing the trend here?
#5 poured like a semi-gusher champ, tasted like gold. #6 was a gusher.
I always rack onto my priming solution, I pride myself on the fact I've never had a single bottle bomb or awkward carbonation throughout a batch. I'm chalking this up to my first wild contaminant / infected gusher for sure.
Guess I'm not really asking a question or looking for advice, more sharing yet another new brewing experience of my own and speaking out to remind everyone new and experienced to always sanitize the hell out of EVERYTHING and if you question something, sanitize it again. Even being the cleanest brewer (I am a paranoid brewer, I sanitize everything numerous times through out a brew night), a little nasty in the wrong place at the right time can find a home in your brew. It's a battle out there, the war will be mine - I must have just turned my head on something I shouldn't have.
Cheers HBT, another one to mark off of the brew bucket list... Just bumming it happened to such a tasty beer.
A moment of silence for my Sunday IPA. Salute.