I brewed a Berliner Weisse on the 5th of April. I put the lacto and sacch in at the same time to ferment.
Checked it today and I have some mold growing on the carboy cap and blowoff tube. Should I be worried?
Second how can I tell when it is sour enough? I tried some about a month ago and it wasn't, but now I don't want to remove the cap since there is a greater risk of infection.
Should I just keg it and call it good?