So I am new to brewing and I started with a few extract batches that turned out ok and decided to start BIAB. I just went to bottle my first batch and noticed it didnt smell like beer but more like vinegar, tangy tart smell. Bottled it anyway and figured it was acetobacter or something. Some of the things I know I did wrong on this batch was that I left it in the primary which isnt wrong but I dumped the whole thing in the primary from the boil, hops and all. Yes, I did the chill first. I also used a ton of hops. 4 oz of Bramling cross for a 2 1/2 gallon brew. I had a 1.061 OG and 1.011 FG. Anyways, I just moved latest batch to the secondary. Racked it from the boil to the primary after cooling so no tons of hops at the bottom, fermented it at 63 degrees and I can kinda smell the tart tangy smell again but this time with a yeasty smell along with it. I did notice some yeast still on the surface. I didnt get this from the extracts and I am wondering if it is normal or what. Neither one of these batches had any visual appearance of infection. Any help would be much appreciated. One more thing, I am using dry yeast. I follow the instructions but I am using filtered tap water.