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It's developed a silky white film on top of the beer, that looks exactly like some of the other picture of a Brett contamination on this site. So that's why I'm guessing it's a Brett contamination. The flavor is pretty good so far. There is a very slight sour smell and taste that I think...

So my chocolate oatmeal stout developed a Brett infection. I don't really want a Brett beer, but I don't want to throw it out either. A couple of questions: Can I add anything to kill the Brett? Potassium Metabisulfite? If I can't kill the Brett, how can I bottle it without getting...

I brewed this for a friend last Christmas. At first, there was a very unique 'bite' to it, probably from the sorghum. But I had some of the leftovers last week (about 7 months after brewing) and it has mellowed out a lot. It really gets better with age!

I wouldn't worry yet, either. I brewed a belgian wheat a month ago (using white labs belgian wit yeast), and it smelled and tasted awful while fermenting. Truly horrific. But now that it's in the bottle, it is much nicer. Maybe it's just a characteristic of this yeast? Wait and see, wait...