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Ok, here´s an update: I cold-krashed the fermentor for two days. I Pasteurized the wort, 75c for a couple of minutes. I chilled and pitched some US-05, saved from a previous batch and added 200 grams of table sugar. After a stir next day the fermentation took off with a thin kreusen and a steady...

I think the gravity won´t drop any further. Been the same for one week. Unless the funk starts eating the rest of the sugars. Now that I have had a time to think about my brewday. I remember putting some red food colouring in my primary thinking "ops, should probably have sanitized than."...

A Amber sour :) Perhaps a new style of beer! This can turn out to something big..

Thanks for the reply. Yeah, I think my bucket´s getting old and hard to sanitize properly. Nothing wrong with taste and smell of this batch but the odds is it won´t last long.

Should I dump it?

Brewed an Amber ale two weeks ago. Today while checking FG, I noticed something I´ve never seen before on the surface. Is this an infection? The beer have no strange smell or bad flavour. The FG sits at 1.018 (from 1.062) The yeast I used is Windsor. I´ve brewed for a year and never had an...