Take the chance and bottle it. I have in the past and it turned out just fine. Worst thing is you might have to throw it out, but seriously it could be just fine. Sample it and if it seems fine it probably is.
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That is the beginning of a pellicle which can be from any number of bacteria or wild yeasts. It is a bad idea to bottle the beer because it may continue to attenuate once bottled resulting in carbonation beyond what you intended and causing the bottles to explode.
If it tastes fine, bottle it. All infections work slowly, so you will have lots of time to drink it. I wouldn't plan on keeping any for mor than a year.
No, the worst thing would be that bottles explode and send shards of glass all over and potentially into nearby objects.
Bottleing infected batches is risky. My experience is to keep it cool and pull a bottle every week to check on carbonation. You don't want them to start overcarbing. Or tasteing bad either. It seems to me infections like a lot of yeast generally work faster in warmer enviornments. And Im wondering if some just stall or die out with lack of oxygen in the bottle. I think it has a lot to do with the oxygen in that headspace/ opening the bucket too much.
Not true, not ALL infections work slow. A Berliner Weisse is soured with lacto and can be finished within 2-3 months when bottled and probably closer to 2 months when kegged. On the other hand, refrigeration helps retard the process but bottle bombs can possibly kill someone so it's really not too safe any way you cut it.
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