Sat Dec 15, 2007 11:15 am
Just rack it and keg it. Crash it down to 32 for a couple days if you can, and consider fining it with gelatin. Those 2 will drop the yeast.
I've had 2 batches over the last 5 years that had very low level infections that had a tiny krausen in secondary that wouldn't fall. Both times, the beer tasted great. In one batch, I never detected an infection. But in the other batch, it became somewhat apparent when I aged a bottle for over a year (there were phenolic flavors that weren't there in the earlier stages - & carbonation was increased but not a gusher). Since the earlier batch behaved exactly the same way, I now assume it had the infection too.
There was no real need to change my procedures drastically except to be a little more anal about sanitation. I haven't had the problem since.
This may or may not be the case here, but it is a possibility. Keep a critical eye on anything you are doing that may in any way compromise sanitation. Double check anything you are doing cold side post boil. I even started soaking my immersion chiller in Star-San before putting it in the boil pot because I was afraid that the parts ABOVE the water line weren't being sanitized enough.
Sometimes these things come down to "shit happens".
Hope this at least helps get you thinking.
-B'Dawg
BJCP GM3 Judge & Mead
"Lunch Meat. It's an acquired taste....." -- Mylo
