Well, I opened up my pail of an AG Irish Red to bottle it today, (brewed it on August 24th) and I think I found my first infection. It had a whitish film over it with penny and dime sized bubbles. It looked like the pictures I've seen of lacto. I bottled it anyways. It didn't smell great, but it wasn't nauseating. Smelled sour, tasted like it smelled.
This batch was cursed ever since I pitched the yeast. I pitched a packet of the recalled Notty (I didn't know it was recalled). After 4 days of no activity, I pitched ANOTHER packet of bad Notty. The OG was 1.051, the FG was a disappointing 1.019.
I guess time will tell with this this one. Do I run the risk of bottle bombs?
This batch was cursed ever since I pitched the yeast. I pitched a packet of the recalled Notty (I didn't know it was recalled). After 4 days of no activity, I pitched ANOTHER packet of bad Notty. The OG was 1.051, the FG was a disappointing 1.019.
I guess time will tell with this this one. Do I run the risk of bottle bombs?