I've brewed a brown ale around 2 weeks ago, it finished fermenting after around 4 days, and afterwards started to release a rotten egg smell, which I just assumed was from the fermentation as I've never used this yeast before (M42).
I've opened the bucket today after another 10 days maturing at a higher temperature and noticed a thin oily layer and some floating white circles.
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It also smelled acidic / vinegary. I took a sample from under the top layer and it seemed to taste and smell fine though. Should I dump it to not risk drinking weird mycotoxins or just risk making an accidental sour?
I've opened the bucket today after another 10 days maturing at a higher temperature and noticed a thin oily layer and some floating white circles.
Picture
Picture
It also smelled acidic / vinegary. I took a sample from under the top layer and it seemed to taste and smell fine though. Should I dump it to not risk drinking weird mycotoxins or just risk making an accidental sour?