I've got a sweet stout that is in the middle of high krausen right now. I just noticed that there is a slight leak in the gasket of my bucket fermenter, causing a small amount of wort to seep out. I imagine this is a superhighway for contamination.
My original plan was to leave it in the fermenter until it was ready to bottle, but now I'm worried about something getting in through the leak. At this point, would it be better to rack to another vessel or just risk contamination?
My original plan was to leave it in the fermenter until it was ready to bottle, but now I'm worried about something getting in through the leak. At this point, would it be better to rack to another vessel or just risk contamination?