*sigh*
Don't re-pitch. If it is ready to bottle, it's already fermented. There would be nothing for the yeast to eat. If it's fermented out, the alcohol will prevent anything that is bad for you from taking hold in the beer.
Rack out from under the mold, being careful to avoid getting it in the bottling bucket. Prime and bottle as normal. Wait 3 weeks and check it. If it's bad, wait another month and check it. Rinse, repeat.
At the point your at now, boiling, re-pitching, heating, is only wasting time and yeast.
Yeah, but I already killed the yeast of with campden tablets you see...
Very Seriously doubt it. (how many did you use?)
Just bottle it like normal. It's pretty much a Unanimous vote here.
I betcha your batch of beer, that everything is fine and you just have N00bitus...The most common infection of all, a brain worm that causes new brewers to panic and think things are wrong when they really aren't...Trust me, I know...
Yeah, but I already killed the yeast of with campden tablets you see...
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