masterjw
Member
Hello everyone. I'm a fairly new brewer and think I may have encoutered my first infection. I have a double batch of Irish Red that's been transfered to secondary (about a week ago). It's in two seperate carboys. One is nice and clean looking. The other has a thin white film that's developed in the last couple of days. I think it's an infection. Is there any way to determine this for sure? And is there anything I can do to salvage the batch if it is? Is it OK to drink (assuming it tastes OK), or should I just pitch it? This is my first encounter with a possible infection, so I'm a little unsure of where to go from here.