This was my first batch, a dark chocolate stout with lactose and cocoa powder in it.
It fermented fast in about 4 days and I bottled it after a week or so.
It went perfectly fine until after the bottling time.. So I was dumb enough to just dunk my wooden spoon in a sanitizer and then use it for mixing in the priming sugar in the bottling bucket.
The result was this infection. The beer is 8 months old now and it gushes out of the bottle and leaves no head.
My question is, can I salvage this beer if I pour it back into the fermentor, aerate it, and leave for a year? (I've heard pellicles can't grow without oxigen and there was none in the bottle). It doesn't taste too bad but still unpleasant though with a lot of cocoa powder in suspension and those awful bubbles. Maybe you can name this infection too?