So like I said, after a little over three years of regular brewing (about every 3-4 weeks) I think I have a batch that has gone bad. On Dec. 26, I brewed a saison. Everything during the brew day and fermentation went perfect. At the start of fermentation it was at 70, then slowly racked it up to 80 degrees. I checked the SG a little over a week ago and it was down to 1.004 and tasted great. I was waiting until a keg cleared up before I transferred. Well, last night I kicked a keg and cleaned it out. I went to transfer the Saison and there was a thick layer of bubbly white mold on top. I've never seen this before. I can only assume it's an infection beyond repair. Could the simple act of checking the gravity have caused such an infection? I know it's plausible, but I guess I'm in denial.