possible infection?

[sbanach]

I know there's several posts on this subject, however I'm just trying to figure out if I should dump this batch or not. Long story short, I brewed up an irish red ale while I was living with my girlfriend. We broke up, I abandonded my primary fermenter for 2 months, I come back later to keg the beer. I realize there is a mold like substance on the top of the fermenter. I didn't take a pic, but I did a google search and this is what it looks like. I never let a beer sit this long in the primary on a yeast cake, so I'm not sure if this is abnormal since hte krausen usally subsides to the bottom. I kegged it, but is this safe to drink? sour or should I just cut my losses and dump? I did a small sample and it's crystal clear with no sour taste. Thank you in advance for you suggestions and input, much appreciated!

 

[EPS]

If it taste fine drink it up the quicker the better. And no worries drinking it won't hurt you at all. Unless you drink the whole batch at once i guess you could get alcohol poisoning but thats about it. Nothing can live in beer that can hurt you.

 

[unionrdr]

That is an infection,but as long as you racked from underneith it,it should be ok. just don't let it sit too long. & clean that keg really well.

 

[daksin]

Yea, if you can keg, carb it up if it tastes good and drink it fast. Don't ever bottle an infected batch, even if it tastes good.

 

[sbanach]

Well I racked it and shared it with some buddies. One of them said it has the aftertaste of apple juice. I'm going to guess this is Acetaldehyde. After almost 2 months, I would consider this a proper amount of "conditioning time", but it was in the primary the whole time. Just thought I would update you guys, thanks for the advice!