I just dumped a batch of rye stout that got infected 
It was supposed to be ready when my wife can enjoy beer again post-surgery. Back to the mash tun for me, but spare a thought for those that didn’t make it.
Did you find the source of the infection so it doesn’t happen again?
I’m pretty sure it was me being sloppy while taking readings or trying to rouse the yeast. It was stuck at 1.020 and I had tried raising the temp and rocking the bucket. I saw a few fruit flies today and when I took the lid off, I discovered the beginnings of a pellicle. I’m not big on sours, so I didn’t wan’t to let it go and see where it went. I recycled the bucket.
