I went to bottle my Kolsch and looks like an infection

[attitude]

Help it looks like an infection or maybe not. I brewed what I thought was a pretty straightforward recipe

7 LBS 2 row
1 LBS Wheat Malt
.75 LBS Vienna Malt
1.50 OZ Hallertauer (60 min)
WLP 029 German ale / Kolsch

When i opened the lid this is what i got. Now unfortunaly it did sit in 2ndary at a little high temp 73-76 for about a week. All the stuff just seems to be on top and it does not have a funky smell( it actually smells pretty good). Any help would be very helpful

Thanks Mike

 

[PseudoChef]

Looks fine to me, but you're not going to know unless you taste it.

 

[seanhagerty]

The real test is in the taste. Try it

Sean

 

[homebrewer_99]

Doesn't look infedcted to me...looks like fermentation started again.

The proof is in the tasting.

 

[Reverend JC]

I see the bubbles but the more solid looking stuff on the top i can not get a good visual of. Does it seem like a skin or film? if so then you probably do have a bit of an infection.

This does not mean it is undrinkable though.

 

[attitude]

Its more of a skin. I tasted it , seems fine ,So Im going to put it in a keg

I see the bubbles but the more solid looking stuff on the top i can not get a good visual of. Does it seem like a skin or film? if so then you probably do have a bit of an infection.

This does not mean it is undrinkable though.

 

[Evets]

Yeah, If it tastes ok then keg it and enjoy it as quick as you can. If it is an infection, the colder temp should slow it down.

 

[WBC]

High fermentation temperatures can get bacteria a foothold in your brew. This is why I always stress fermentation at the yeast's recommended fermentation temperature. The yeast always wins if you do this.

 

[Brian S]

yup thats mold. Iv'e had that happen before. I just skimmed it off with a sanitized spoon and bottled. Came out just fine.

 

[DeathBrewer]

looks tasty to me. nothing wrong with a little ugly on your beer. if it is infected, just drink it faster and thoroughly clean all your equipment before the next batch.

 

[ErikH]

I just did a kolsch using that same yeast. As with most of my brews, I crashed cooled it to 38 for 10 days or so after fermentation was complete. Usually the beer is crystal clear using this method, but the kolsch had a lot of floating junk in it (similar, but more chunky than your pic). I racked underneath the floaties and 2 weeks later I have a great kolsch. I think you'll be fine!