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Dry malt extract, when not completely sealed air-tight, will start sucking moisture out of the air, and the resulting block of DME takes quite a bit of hammering pulverize. Or, you could slowly boil it and stir the crap outta it to get the chunks to dissolve. Your malt extract is probably fine, so long as you don't see any funky molds growing on it. ...


Although I'm unclear on the 'melting' that happened (specialty grains are usually whole grains, but dried extract will solidify with a bit of water) the malts probably got wet and may have grown mold. Don't waste your time with them.


You should be able to tell if there is any fermentation still happening by observing the fermentation lock. I assume that after 3 weeks your brew is done, but if your lock is still bubbling (say even every 2-3 minutes) then some fermentation is continuing. You don't say what the ambient temperature is, but assuming a proper range, 65-75F, then you are ...


The greenish white line is likely to be "trub"...also known as "gunk" from fermentation and hops. Although it's hard to say for certain without a pic, my guess is that you're fine. You'll know it's done when you take hydrometer readings on several days and get the same reading each day. The only way to know if it's OK to drink is to taste it.

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