Hi all,
I had my first infected batch this week--a hefeweizen that developed mold around the krausen ring (picture below). I believe the culprit was an airlock that I let dry out.
I dumped the batch and cleaned the fermenter, but I'm wondering if anyone has any advice on how I should proceed from here. I'd rather be safe than risk another mold issue--should I toss the fermenter? Clean as normal? Any advice would be appreciated!
I had my first infected batch this week--a hefeweizen that developed mold around the krausen ring (picture below). I believe the culprit was an airlock that I let dry out.
I dumped the batch and cleaned the fermenter, but I'm wondering if anyone has any advice on how I should proceed from here. I'd rather be safe than risk another mold issue--should I toss the fermenter? Clean as normal? Any advice would be appreciated!