I'll post a picture probably tomorrow of what *might* be an infection. My camera crappped out and I need to get a new memory card.



I'm brewing a weizen though, and it's exhibiting interesting behavior. The SG is at .014, which is right at the top of the range according to beersmith. It's been a week in the fermenter, and it has a krausen ring (almost 2.5 inches of ring!) like it's raised and fallen already.



The kicker is that there's about 3/4 of an inch of foamy stuff on top. It's not foam per se, and doesn't look like anything here on the thread, which reassures me. It's pretty thick stuff, and when I did a beer thief sampling to test the SG, it formed a hole that didn't go away (the foam is pretty "solid" for lack of a better term). The residue on the foam looks creamy, almost like yeast. The foam itself looks like a sponge starter for something like ciabatta bread that's been fermenting for 2 days.



I'll have pics up tomorrow, and I'm leaning towards RDWHAHB. I'm interested to see what people thought though, specifically because I have never seen the ring fall (4 days maybe?) and then another layer of krausen-like foam.



The taste isn't much like a weizen though. No real wheat flavor and there's something... off... about it. I can detect hints of clove and banana, but not nearly as much as I'd expect in a weizen. Plus, it's a darker orange than I would have expected.



All in all, a weird first weizen. It makes me mildly concerned for the irish red I racked to secondary the same day. I hope it wasn't something I did to every batch I touched. That would suck.



So to keep this closer to on topic, what do you do with an infection like that? Rack it anyway and leave an inch or two of beer to protect yourself from sucking foam?