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I don't think you should just dump it. No infection in beer is going to harm you so go ahead and taste it. You may be able to add some Brett and get an awesome sour from it. Kitchen Science At Its Best!


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Unless you notice off smells during the (presumably vigorous) primary fermentation, you'll probably have to wait until the kraeusen dies down. Once it has, look for a flaky white deposit on the surface of the beer. If you see that, you might as well toss it. Otherwise, just proceed as usual...and keep your fingers X-ed.


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Seems like this question might be your best answer. I have had a spoiled batch that was still pretty useful for cooking, and wasn't the worst thing I've ever drank. I did end up dumping over half of it, but it wasn't a total waste. Admittedly, of the three spoiled batches I've made the other two were terrible. Unless you're really hard up for space I'd ...


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In short, no. As far as I know, most "infected" beer is a version of vinegar. Even something that is vinegar in smell and taste is difficult to drink so if it's really infected to the point of causing deadly illness, it's unlikely that you'll be able to stomach enough of it to cause anything beyond a stomach ache. I still stand by the rule that sanitation ...



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