Pulled some Nottingham yeast out of the fridge to split and start for some porters and noticed what looked like a sugar mold on the top of the bit of wort that was in there. Never saw that before, is it normal? I thought the sugar would be all fermented. My final gravity seemed high but I thought that was because I mashed high. Maybe the Notty crapped out before finishing. The bottles carbed up though. I don’t wash my yeast and I leave a little wort on top , maybe I shouldn’t.
That’s how I do it and have never had that happen. Sounds like the jar wasn’t sanitized.
