So, I have been brewing about a year and am on my 40-somethingth batch and it happened - contamination!!
... I haven't tried it yet, but I have an American pale/amber basic brew that had developed an 1/8 thick film atop the beer in the secondary during the 3rd week aging. I know it is not Kraussen or yeast, it's something of which I have only seen in the dreaded contamination posts. Within the film there are 1-3" bubbles that have formed perhaps five or six. I can try to get photos in the next day or so if someone happens to care to see it themselves. Anywho, I understand it could be good but I am in an awkwardly and potentially good brewing situation right now. I have about 500 bottle and two kegs ready to drink and 7 free carboys and a newly formed club to mutually brew with.
So to the point, I have the time and space and capacity to toss a loss (although certainly not preferred). My crazy
thinking was to actually syphon the brew off of the yeast cake and the bulk of the colony into the kettle and boil again. At this point, pitch a pound of molassass, hop the crap out of it, maybe some adjunct berries steeped in wild turkey and some oak...... maybe some additional malts just to steep in and make some imperial insanity mix up brew.... Kinda like, making lemonade out of life's lemons...
Has anyone tried it or thought it through more than myself? (as in more than the time it took me to write this post)
****** I've seen a couple posts here about people thinking they could boil beer to concentrate alcohol so before that notion takes over the thread lemme say I will be pitching a new yeast in the above scenario lol