So, I brewed the NB “Spiced Winter Ale” ( http://www.northernbrewer.com/shop/spic … n-kit.html ) the other day. Despite it being the most “National Lampoon” brewing day ever, with nearly everything going wrong, including the spices sitting in the kettle at flameout for several minutes, I still somehow managed to get it into the fermenter.
I pitched two pints of Wyeast 1728 slurry that I had harvested less than a week prior. Fermentation seemed sluggish, but eventually started. I have almost none of the usual krausen, and instead I have large “infection-like” bubbles.
I’ve never had a batch infected in the fermenter before. I’ve also never brewed with spices, before, either. Are these bubbles–is this fermentation activity–from the spices? Or is it infected?