After several batches of successful (and the best beer I've ever made) I opened my third keglet (Tap-a-Draft) of an English Mild that I'd made a few months ago. I'd drank several other keglets of other homebrews in between this keglet and the previous one from this batch, so it's been sitting at room temp for a month or so since I last had this brew. Anyway, tapped it tonight, and immediately smelled/tasted a very fruity, peachy/dark cherry/vinous aroma. The flavors were the same, and these notes way overpowered the toasty, malty, biscuity flavors this beer had showcased last time. I spent about 20 minutes trying to peg exactly what it smelled/tasted like, and then it came to me; this is very similar to the infection (several in a row, actually) that I had a couple of summers ago. When those were still in the Better Bottle, they developed a thin, gelatin-like skin and had a very strong dark cherry, tart aroma (I never tasted them). This doesn't look like a Brett infection or Pedio/Lactic etc, at least from pics I've seen. Any idea what this could be? At this point, I'm not even 100% sure it IS infection this time; there's substantially more yeast in this keglet than the previous two (it was the bottom of the fermenter), but I'm not thinking that would give me these flavors either. Any idea what other kind of buggaboos this might be? Or should I just down the last several pints, make sure to use extra StarSan in all my hoses/siphon/etc next time?