HELP! Possible Infected Fermentation of Honey Weizen

[Brewsuf]

Well I'm looking for some help fellow BNArmy swine... I think I have ruined this past batch of home brew... I brewed the Honey Weizen from Norther Brewer... The recipe was...

4 lbs pale wheat malt
4 lbs 2-row

1 oz tettnang @60 min
1 lb honey @1-5 min (it was Raw honey from a local farmer's market... maybe a culprit?)
Wyeast 1010 American Wheat
OG1.048

I ferment in a freezer with a temperature controller set around 70degF. The fermentation was a little slow to pick up but went nuts after a day or so... So much so that it billowed out of the airlock and onto the lid of the bucket and into the bottom of the freezer. Of course this would happen right before I had to leave for a trip so I didn't get to clean it... so the beer set with this sweet wort on the lid and freezer and molded to a nice blue and white and blackish color... I transferred the beer to secondary and took a gravity reading (2 weeks of fermenting ~12 days with wort/mold on it) and it's at 1.009 with a funky smell and a pretty funky taste as well....

I know the beer will never be the refreshing Honey Weizen I intended, but can it be salvaged with a sour/brett inoculation or has the mold that could have potentially gotten into the bucket "nixed" that as well?

The MAIN concern.... are the buckets and transfer equipment ruined now that they've had an "infected" beer in them? I don't want to ruin future batches with an infected bucket or transfer gear...

I guess if nothing else I've acquired the equipment for making sours (which rock) but I don't want to have to buy a whole new set of everything if I don't have to...

Thanks BN'rs
-Brewsuf

[BarefootLion]

Outside of the bucket?

you should be ok there.

Funky as in? Lacto? Phenolic?

[Brewsuf]

I'm not really sure what either of those really taste like... I don't have a huge 'feel' for off-flavors, my homebrew club is planning on getting an off-flavor kit but that doesn't help now haha. There's definitely something off though, I'll give it another taste maybe?

[BarefootLion]

Lacto, like sour milk/cheesy

Phenols, are spicey

acetic, like vinegar

But all the bad crap was still outside right, or did some leach in

[Brewsuf]

Maybe vinegary/spicey? I'll give it another taste tomorrow and see. It's very possible something could have leached in... the moldiness was on top of the lid around the gasket/airlock... so who knows if the gasket was enough to keep out the junk...

[brewinhard]

Was your lid off a little bit the whole time you were gone, or was there mold in the airlock? If so, then you probably did get some infection especially if you couldn't clean it up before it molded nicely. PBW and a good starsan soak should be enough kill any future mold infections, since you are constantly sanitizing against those things anyway in a typical brewday. But if you are worried, spending some extra money on transfer tubing/autosiphon, etc, may not be a bad idea. If your beer is already infected then souring it with dregs probably won't improve it much if at all. I would dump it or keep it cold and drink it fast if it is palatable.