Potential Infection

[Mrobson]

Had a kettle sour ageing with some Geuze Boon dregs since December and I’ve noticed that the water in the airlock has evaporated. It has this on top of the beer, is it an infection of some sort or am I flapping for nothing?

Cheers

 

[Sadfield]

Not sure what microbes you could add to that to infect it, on top of what is already in the dregs of Boon Gueuze. It would likely look the same with the airlock intact.

 

[DavidDetroit]

That airlock being empty would give me great pause. I would toss it, personally, but that's just me.
I've seen this same question asked in many forms and what I usually read is "taste it," "try bottling/kegging it," and that sort of answer.
It doesn't really look that bad. I've had film and so forth on a three-week ferment.
I'd be concerned with oxidation too which you might be able to discern if you're willing to taste it though I wouldn't recommend it, personally, either.

 

[BeerCat]

I had to chuck some mead out when the airlock dried up. Did not taste good.

 

[Mrobson]

Just tasted it and it’s nice, got a lovely smell of funk to it! I can’t taste anything off either. I’ve given it a good swirl around and I now have activity in the air lock which must be a good sign.

 

[DavidDetroit]

Just tasted it and it’s nice, got a lovely smell of funk to it! I can’t taste anything off either. I’ve given it a good swirl around and I now have activity in the air lock which must be a good sign.

Does that mean you're going to bottle/keg? Glad it turned out.

 

[Mrobson]

Does that mean you're going to bottle/keg? Glad it turned out.

I’m just of to hide it away again and bottle it in a couple of months I think. Not sure how long to age it for really, it’s my first sour