Recent content by wboling

Thanks, guys. All of that makes me feel some better. I'll see what it becomes after a few months in the keg. I'll still try to rack from beneath it and see what happens. Y'all are great!

Here's an updated picture. This is today. What's interesting to me is that the spidering (pellicle?) is gone. So, it doesn't look infected to my untrained eyes. Does it still look infected to y'all?

I'm sick right now so I have no sense of smell, but I can give it a taste in a bit. Before I got sick, I didn't notice any off smells.

I'm sick right now so I have no sense of smell, but I can give it a taste in a bit. Before I got sick, I didn't notice any off smells.

Cool. I'll give that a shot. Thanks! I assume I'll want to create an opening before shoving a wine thief down there so I don't take it to the bottom?

Dammit! Thanks for the reply.

I made a Belgian dubbel about a month ago now. It sat in primary for two weeks. I transferred it to secondary two weeks ago tomorrow, but I've got some weird stuff I haven't seen in the 5 or so batches I've done so I thought I'd get an opinion. Is this a lacto infection or did I just rack...