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So, I made a scotch ale and a stout, and both decided to grow a lovely wrinkly pale white film in secondary- I'm guessing an infection. I stole a taste from both, and they're both great- no weird flavors, no notable sourness, etc. So in following with some standard techniques, I added 1 campden...

I'm going to try a crazy new idea I had, and would love any comments on it! My goal is something complex, lightweight but wintry, savory and herbal/floral, but still very drinkable. Any technique tips or notes would be much appreciated- I'm still a brewing newbie! "Lady M." Scottish Light...