Is my beer infected?

[mindless2]

This is the top of my kettle sour, it appears to be crusted over.. is this ok?? At first I thought the white was mold but now I'm unsure.. may be yeast..... I used Wyeast - Belgian Saison 3724 and Wyeast - PC Farmhouse 3726-PC ...

the clear top one is same saison recipe only not kettle soured... and held at 24deg for 4 days. The sour was held at 24 for 2 days then both were raised 1 degree a day up to 29....

I was told it may just be pellicle??

 

[porterpounder]

Looks like a normal Krausen for the most part. A pellicle is usually more uniform in color and includes a skin-like film and large, bubble-gum style bubbles every now and again.

 

[passedpawn]

Looks definitely infected. Large bubbles are present under that krausen crud.

Sometimes these infections are just wild yeast that result in a dankness that might work in a saison. So, I would not dump. Yet.

I'm not familiar with that farmhouse yeast, but I doubt it forms any kind of pellicle or waxy bubbles. Not positive though.

 

[mindless2]

I just took a sample, pH 3.7 , still tastes good, just sour... I'm thinking I should just cold crash now and rack over to secondary?? they are getting kegged so no biggie if i finish them a little early