- Reaction score
I'm lucky enough to have never had a yeast infection however I think I have one at the moment. I pitched Amercian Ale 2 1272 last Sunday and it took 24 hours before I saw any signs of fermentation (giving wild yeast a chance to take hold?). It then started to ferment quite rapidly and blow kreusen out the air lock. Has continued to ooze Kreusen since that point. I checked the grav this morning and has only moved marginally. I assume this is a wild yeast infection? Is there anythign I can do to save the wort?