question on infected beer

[iceman1981]

hi all im new to the board.

i recently did my second homebrew batch, a hefewiezen. My first batch i used a dry yeast for a red ale, and everything was fine. i did the same exact thing this time(sanitation and such) except i used a liquid hefewiezen yeast. When i took it from my primary (plastic bucket) to put in my secondary(carboy) after a week the whole room smelled like ass when i opened the lid, and i had alot of floating stuff in the fermentor. it wasn't like what i've seen people saying on the board, it was more of a reddish color, and it wasn't particularly stringy, it was pretty thick and basically covered the whole top of the beer. i put to secondary for 10 days and i'm about to bottle it, but i am concerned because i did my hydrometer and its 1.010 which from what i've read is good, and the color is fine but when i taste it (not carbonated yet) it taste fruity like a hefewiezen should, but i get like a hotdog like after taste. i'm not sure if this is normal because its not aged long enough, and its still at room temp. but i don't wanna waste the time bottling and waiting if it is in fact infected.

could it be infected, or could the liquid yeast just have been more agressive, because the airlock was going crazy for that first week, more so than the first time.

any help would be appreciated

 

[G. Cretin]

If you have stuff floating it may not be done fermenting.

 

[sirsloop]

sounds normal.... the hot dog thing is a bit odd, but id let it sit a few weeks and see what happens

 

[david_42]

Absolutely normal for a hefe. Smells like a barnyard until it has completed conditioning.

 

[homebrewer_99]

Absolutely normal for a hefe. Smells like a barnyard until it has completed conditioning.

...that doesn't explain the hot dog flavor though... ...you sure it wasn't a wurst?

Sounds like you've made HW, dude.