Hello again. So the batch I recently thought might be bacterially soured (don't particularly think so anymore) now has a truly worrying sign.
Wedged in between the airlock gasket and the inside of the carboy neck, lately there have developed 4 or 5 little black spots, about the size of pinheads. Could be anything, really, but my uneducated eye thinks it's mold.
My question: should I immediately -- and very carefully -- rack to a verifiably sanitized container, even though primary fermentation has only been going for 9 days? Or would that stress the yeast and risk sticking?
Wedged in between the airlock gasket and the inside of the carboy neck, lately there have developed 4 or 5 little black spots, about the size of pinheads. Could be anything, really, but my uneducated eye thinks it's mold.
My question: should I immediately -- and very carefully -- rack to a verifiably sanitized container, even though primary fermentation has only been going for 9 days? Or would that stress the yeast and risk sticking?