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I'd put my money on the wooden spoon. Legend is that in days of yore, brewers used to stir the wort with a "magic stick". If they didn't, it wouldn't ferment. The reason was the yeast imbedded in the wood. I've always been told not to use wooden spoons post boil. That makes sense to me.


Yep, that's definitely an infection. It's likely that either the carboy had some unwanted critters lying in wait, or something got into the wort (e.g. fruit flies, missing the bung). Did you sanitize your carboy before pouring wort into it? Sometimes freak accidents do happen, but the temperature would have nothing to do with the possibility of an ...


Another thing to consider along with the wooden spoon is if you grind your grains in the same room as you brew. Lactobacillus comes from the grains and while grinding or even pouring out of the bag, tiny grain particles can float in the air for a while like dust. These small particles can then find their way into your cooled wort or fermentation vessel. ...


Dry hopping does not on its own create the conditions you describe, which sound very much like a pellicle.


If you bottle the beer under the pellicle, make sure you open one every now and then to check for gushers. If you get them, pitch it all--otherwise you may end up with bottle bombs. Or, put that in a glass carboy and leave it in a closet for a year or two. Maybe it will turn into a good sour. You can always throw it out later.

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