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FAQ
,added mold faq
A: Usually contaminated beers do not give favorable results. Exceptions occur rarely from wild contamination. If the contamination was from a cultured ''Brettanomyces'' that originated from equipment that was used for purposeful mixed fermentations, then the contaminated beer might turn out well. Otherwise, the chances of a wild contamination turning out good are very low. The best advice is to smell and taste a small sample, and if it does not taste good then dump the batch and brew a sour/funky beer on purpose. Don't waste your time/fermentation space with accidental infections that show signs of off-flavors. As far as knowing what infected the beer based on what a pellicle looks like, the short answer is that [[Pellicle#Pellicle_Appearance_as_a_Microbe_Identifying_Indicator|you cannot identify contaminating microbes based on what a pellicle looks like]].
==Is this mold?==
Q: Is this mold or a pellicle?
A: Mold is generally "fuzzy" or "hairy". Mold can also have color (green, red, black). See examples on our [[mold]] page to see the differences between pellicles and mold. Although many molds are not toxic, we recommend that beer that has been exposed to mold growth be dumped out because you can't be sure based only on what the mold looks like. '''Definitely''' dump any beer that has red or black mold growing in it.
==I need a recipe==