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So I just popped the lid off my fermenter to do (my first ever) priming/bottling and there were maybe two dozen, tops, dead fruit flies in the bucket. They were all dead and all just below the level of the liquid. It's been sitting almost three weeks now - I had a look one week in and didn't see anything. Do I just carry on? I'm not sure how they got in but they did, clearly. Tight lid/airlock, airlock still had water in it.

Keep going and hope you don't have an infection. Are you bottling or kegging?

What kind of fermenter were you using?

At this point I would just carry on if it tastes ok

Fingers crossed the alcohol killed any potential infection. I'd also not let that batch sit around too long incase there is one brewing. Get it in ya while it's young.

There was absolutely nothing floating on top of it except for a couple carcasses, with respect to infection, for what that's worth. Did it in a standard bucket, planning to bottle.

Fruit flies are terrible sources of acetobacter bacteria. I'd take the advice of getting it conditioned and cold as quickly as possible. Also be ultra careful not to introduce any oxygen as acetobacter use it in respiration and your batch can very quickly go to vinegar. Unfortunately they are also pretty alcohol tolerant, up to 10-15% IIRC. Crossing my fingers for you!

Well, everything's bottled. Guess we'll see. Thanks all.

If it goes bad, save a few bottles for the judges to help the judges.

Keith wrote:If it goes bad, save a few bottles for the judges to help the judges.

omfg, almost as bad as my Stillwelll drunk as fuck post that made no sense. atleast we had an idea of what I meant here.

Keith wrote:omfg, almost as bad as my Stillwelll drunk as fuck post that made no sense. atleast we had an idea of what I meant here.

Your really making me look forward to Hoptoberfest. It could get interesting. ha ha

Could? Fuck yea it will. I'm getting wheel chair drunk.