Changes

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 sampleof the beer, and if it does not taste smell good then dump the batch and brew a sour/funky beer on purpose(if the fermentation produces a fair amount of alcohol, it can be safely tasted after a month. See [[Wild_Yeast_Isolation#Safety|Safety]] for more information). Don't waste your time/fermentation space with accidental infections that show signs of off-flavors. Instead, use that space to brew an intentionally sour/funky beer and increase your chances of success. 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]].