Saison ferm, infection?

[techprof]

Third week in primary, still had fairly active co2 so decided to take a look. I did use a yeast cake from previous wyeast saison strain, and i have been fermenting in the lower range of 72f.

It smelled fine and am thinking that if i increase temp and continue ferm it will clear it up?

 

[Calder]

Looks fine.

Quick looking. With the bucket sealed the beer has a protective blanket of CO2 on it. When you lift the lid you disturb it and allow O2 in. If you then get any acetobacteria in the bucket, it can start to develop some sour vinegar flavors.

 

[techprof]

Actually its starting 4th week of fermentation. If its fine will let it go for another week. Thanks.

 

[lowtones84]

Yeah that looks like the typical winding down part of fermentation for a lot of yeasts. I wouldn't worry about it!