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What infection is this?

A few weeks ago, I brewed a simple Schwarzbier, but added a couple pounds of rauchmalt.

It was tasting fine through fermentation and on bottling day.

Its been bottled about 10 days and it has gone bad. I get a vinegar or sour tang from it.

I am thinking that at bottling, either I didn’t get the stuff sanitized, or a piece of that equipment has a bug in it.

Any idea what could cause this to go bad in such a short time frame?

Acetobacter is a likely culprit, it makes acetic acid (vinegar). It needs air to thrive.

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