Just went downstairs to keg a few beers and saw this. I brewed this back in December, and as of two weeks ago when I checked on it, that wasn't there. I've never had an infection before so I have no idea what it is, how it happened, or if there's anything I can do to save the beer. What should my next step be? Should I try to siphon around it and leave it in the fermentor? Should I just dump it and be done?
Any advice is greatly appreciated.
Tap 1: American Amber Tap 2: Pumpkin Ale Tap 3: Märzen Tap 4: Munich Helles Tap 5: Apfelwein
Fermenting: Rye IPA
Kegged: Barrel-Aged Barleywine, Barleywine, RIS, Flanders Brown
Lagering: Wee Heavy