I just bottled an infected brew, now what?

[Noodles]

Looking for a bit of advice. I bottled a brew a couple of days ago that was clearly infected, a thin white skin had formed on top of the wort. I tasted the wort from the test tube and it tasted fantastic so there was no way I was tossing it out, so I racked into a new carboy (leaving the white skin behind) and bottled. Now my question is how quickly will this brew go downhill? Has anyone bottled an infected brew before?

[rwh]

I would suggest looking at the air/beer interface at the top of each beer. If you can see a skin starting to form, or a residue on the bottles at that point, you know that the beer will go downhill. Otherwise it should be ok. It's quite possible that some bottles will be affected more than others.

[Noodles]

I knew the wise one would come to the rescue, thanks for the tip.

[Kevnlis]

If you get them in the fridge as soon as they have finished carbing up it should slow or even stop the infection deteriorating the quality of the beer. Try one in a couple weeks and decide then what to do.

[Chris]

As above, except to add... DRINK QUICKLY!!!

[Noodles]

Thanks for the extra tips guys, I'll take them all on board. I don't think the 'DRINK QUICKLY' tip should be too hard to follow.

[Chris]

It rarely seems to be around here.