I went to check on my beer today. I was planning on bottling it on Friday, as it's already been fermenting for over four weeks now. I planned to have it ready in time for Halloween, but I noticed that the surface area has quite a few white spots, which I fear is white mold. I saw a small little white spot or two last week, but I thought it was just yeast. Since it's began to spread, I'm really starting to doubt that hypothesis. The carboy had some blackberry wine in it back during the summer that looked similar, except that smelled horribly in the sense that you could easily tell that it was spoiled. This beer however smells just like a normal batch of beer would. I sanitized the carboy really well with One Step Cleanser after I dumped the blackberry wine out, so I don't really understand how this could have happened? This is my first 5-gallon batch, a Fat Tire Amber Ale clone, moving up from brewing three batches of Mr. Beer in the past. Is there any way that this beer can be salvaged? I would hate to lose the $50 that I spent on these ingredients. Maybe if I tried transferring it back to the other bucket and try not to siphon any of the white residue? Sour beer is one thing, but I've read conflicting information online about whether or not drinking it can make you sick or not? I never should have transferred the beer to secondary and maybe this wouldn't have happened. I know that secondary is generally not necessary for low alcohol beers.