I have a 5g batch of a peanut butter porter. It was in primary for about 6 weeks because I was busy and forgot about it. I racked it to secondary with some cocoa. It was fine at the time of transfer. It tasted great. I transfered it about 5 days ago. I came home tonight and found this after not looking at it since I racked it.
Is it aceto, lacto? it is a thin white film on the top that is somewhat wrinkley. On one side of the carboy there was a spot that had bumps on top of it.
Do I dump it, or rack underneath and leave some in the carboy? Should I rack to another (3rd) carboy or bottle it up?
Thanks for any help!