My friend sent me this picture of his first batch. An Irish Red Ale. Because of life and work, it's been in his primary fermenter since mid-June. Is the stuff on top bad (mold)?
Thats not mold, but it certainly looks like a pellicle. Taste it, im guessing its sour by now. If its not unpalatable, you could elt it go for another month or two to condition before bottling. Note that accidental sours usually dont turn out as well as planned ones though. There's no way of telling what type of bugs got in there.
Im curious if he just left it since mid-june, howd it get infected? He obviously wasnt opening it up to check on constantly because he wouldnt have forgotten about it...
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