sour/vinegar smell after primary

Good Morning!

I recently brewed a 10 gal batch of a pretty standard pale ale.
I fermented for 2 weeks in 2 different carboys, one with WLP001 and one with WLP002. Yesterday I racked both to secondary.
The batch with WLP001 smelled like vinegar/cider/sour, nothing like it usually does either with WLP001 or any other yeast. The second batch was fine.
Both batches fermented just fine, I had plenty of airlock activity for 5 days and plenty of kraussen. An additional observation, the fermentation for the batch the smells funny looked visually different then normal. There was more kraussen and it was considerably slimier then the other one or normal. Once it had died down it also left much more residue on the carboy.

I am afraid that batch is bad (probably the yeast), I will let it sit for some time and see.

If anyone has any insights into what this could be or if there is anything I can do do salvage it that would be great.

Thanks

 

Let it ride for a few weeks to see what happens. Its very possible you picked an infection somewhere along the line

 

I have the same problem,time did not help.Im thinking I have Acetobacter infection. Ive been researching it for 2 days.Looks like most are saying buy new equipment.Im going today replace my old auto siphon.Im going to bleach my buckets,let them sit to dissipate and try one more batch before buying new ones.Most will say don't bleach but its the last straw before replacing,so Im going for it.Oxygen seems to be a main culprit.Ill be super careful racking next time. Most will say relax have a beer and wait it out,typical nervous noob.Didnt work for me,It actually got worse.

 

Thanks, I will wait a couple of weeks but have a feeling it wont get better.
This has never happened and the second batch is fine...same equipment and all

 

It only takes a little bacteria to make one bucket's result different from another.

 

I had this happen about 3 batches ago. Taking FG reading after about 12 days I smelled vinegar and it was very tart, but FG was right. I dry hopped anyway and 5 days later kegged. 2 weeks later, nice and carbed, it was a fantastic beer and all that previous taste/smell was gone.

If your FG is right I wouldn't judge your beer until it's cold, kegged/bottled, and carbed. Don't toss it! Rack it and see what happens.

 

To conclude this thread, after several weeks in secondary and another 3 in bottle the beer is fine...really good actually.