I was glad the barleywine did not become infected because it blew the airlock off the first night of fermentation. I was fairly confident it was safe since it was just expelling trub and krausen. I don’t normally ferment in carboys any more so didn’t have a blow-off tube. This is what remains after racking. The interior of the duck-in cooler is a giant mess. That’s one reason it’s brewery cleaning week(s).