Pretty new brewer here, with my first really bad batch. I recently brewed an American Wheat from extract, and for the first time, I repitched some yeast. The previous batch that I got the yeast from turned out very well. I basically followed the yeast rinsing suggestions from the Brew Strong episode of repitching yeast, along with the pitching rate calculator from MrMalty. Once the fermentation was complete, I transferred it to a keg and force carbonated at about 36 degrees with 9 psi. 11 days after kegging, I went to taste it, and it was nothing but foam. I poured it into a couple pitchers and let the foam settle. There were lots of particles floating in there, and the taste was very sour. Does this seem like a possible wild yeast (or other) infection? I didn’t expect the foam, the floating particles, or the sour taste. Other than repitching yeast, I did everything the same as usual.
Just trying to learn, any help is appreciated!
Kevin