Grott
Beer Embalmer
From memory, acetate is a fairly common ester produced relative to ferment temp. Since 22 degrees is not unusual it could be a wild yeast that's produced some fussel funk. I've had success aging bottles to drinkable but I may just have got lucky.
Hard to tell from photo but is the stuff stuck to walls just protein or break matter?
Garf
Don’t know? I don’t know a lot about infections etc. This was a kit brew so a lot of the all grain issues can be eliminated. As it Xmas if I don’t have to chuck it would be great as I could use others and leave this for a month or so. Am I grabbing at straws? Ditch? Keep?