Can you treat an infection?

[ProfessorWoland]

I've only had one infection, which lead to a horrifically flat and sour pale ale even ageing couldn't save.

I'm straying into wine making and now wonder if at the first suspicion of an infection could have not have added the stuff they use to kill off the yeast and prevent infractions and wild yeast growth (campden tablets and something else which the name escapes me) then force carbed it, should that have saved it?

Anyone ever tried saving a beer like this?


Sent from my iPhone using Home Brew

 

[unionrdr]

Unless you're force carbonating, killing the yeast will prevent the bottles from carbonating. My Maori IPA got a lacto infection once. I skimmed it off & sprayed the surface with Starsan to kill it or at least slow it down. After dry hopping a week, it came back, albeit lesser. The beer came out tasting pretty good though. But the infection is all through the beer, only visible on the surface.