I have had a couple of batches recently not turn out to be quite as good as I expected, others have. Once example is a cream ale that I brewed ~4.5 weeks ago that is just not right, has a sort of tang to it that makes me go "oh no, is it infected!"
In reality I suppose it could be someting as simple as an unbalanced beer where the trivial amount of hops are still throwing off any level of maltiness.
So to cut to the chase, is there ever really any question on a bacterial or other infection in taste? Is it one of those things where if its bad you will know it or can it be slightly infected?
I relate this to milk, reguarly I sniff the jug, taste, have the wife taste and keep convincing myself that its bad - then every once in a while I actually get a taste of truly sour milk, someting that is so powerful that you regret questioning previous milk.
In reality I suppose it could be someting as simple as an unbalanced beer where the trivial amount of hops are still throwing off any level of maltiness.
So to cut to the chase, is there ever really any question on a bacterial or other infection in taste? Is it one of those things where if its bad you will know it or can it be slightly infected?
I relate this to milk, reguarly I sniff the jug, taste, have the wife taste and keep convincing myself that its bad - then every once in a while I actually get a taste of truly sour milk, someting that is so powerful that you regret questioning previous milk.