I brewed up a ten gallon batch of a personal recipe for a Biere De Garde back in early September. It was split into a 6.0 gallon and 5.0 gallon carboy with the 5 gallon carboy catching some type of bug I wish I knew. It had a very small amount of whitish waxy spots that I though might have been acetobacter (similar to my other only known infected beer, a tripel).
I cracked one a couple weeks ago and it spewed like crazy but was surprisingly dry and very tasty, much different from the non-infected batch. I've had them all cold conditioning in the 30's since early October and just tried another which spewed even worse. I decided to crack them all (Grolsch fliptops) just to release the C02 and quickly re-secured them.
It shouldn't further ferment in such a low temp, right? Do some bugs do that?
I figure to enjoy them as is over the next couple months to years. I detect no off flavors but a very slight sourness that is pleasing to the palate . . . Anyone else have such an occurrence?