I had brewed a barley wine about two months ago. 1 month in primary one in secondary. So I came back from an ice fishing trip in Indiana, and had discovered that the airlock had become dislodged on my secondary. The next week white dots started appearing on the surface of the brew no film just dots. I took a closer look and they are not bubbles. So my question is how long has anybody left an infection on a batch before they bottled it.
TIA
TIA