I'm not worried about my last batch. I've learned that worrying over beer is completely worthless, because most times it comes out great. This is just more of a hypothetical more than a worried question.
Anyway my question is this, can an infection lead to a longer and crazier active fermentation? My beer as been in active fermentation for about a week, with crazy airlock activity. The Krausen is huge. Smells good as well.
The beer took about 4 days after pitching to start, but it's been on a steady pace of active fermentation since then. The beer is an Americen Stout, with an OG of 1.72 and i used Saflager Ale yeast, Safale US-05 Dry Ale Yeast (Formerly US-56) Yeast.
I've never had an infection yet, so I'm just a bit curious.
Anyway my question is this, can an infection lead to a longer and crazier active fermentation? My beer as been in active fermentation for about a week, with crazy airlock activity. The Krausen is huge. Smells good as well.
The beer took about 4 days after pitching to start, but it's been on a steady pace of active fermentation since then. The beer is an Americen Stout, with an OG of 1.72 and i used Saflager Ale yeast, Safale US-05 Dry Ale Yeast (Formerly US-56) Yeast.
I've never had an infection yet, so I'm just a bit curious.