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Like the headline suggests there is a interesting formation on my backset, it's got a hairy texture and was stored in a old wine bucket I got from a pizza shop owner
It's only been in there for 3 days just last night it was clear. I blew some air onto it and it separated then formed back together, I might about infecting a bucket of wash with whatever it is.
Here's some photo's of the stuff, Its made from a all barley distillers beer, that's why I put it under grains.

Lacto-bacter. You’ve got an infection. It’s not uncommon. In fact, some here “hope” for it. Me....I don’t like bacteria. But that’s just me. When making beer...the lactobacteria is a hard one to get rid of. But, what it does for the distiller is different. I just don’t want it to infect my brewhouse regardless.
ss

I was hoping that's what it was, I've read descriptions of it but the hairiness of it got me confused
if I were to add this to a fermentation would the lacto kill off the yeast, or is it possible for them to co-exist

Fiddleford wrote:...if I were to add this to a fermentation would the lacto kill off the yeast, or is it possible for them to co-exist

Add it after the yeast has started the ferment. Let the yeast convert the sugars to alcohol before the bacteria starts to convert the sugars to acids. That way, you’ll have the benefit of the yeast first and the bacteria secondary.

But be forewarned, lacto-bacteria is very aggressive...it’ll overtake your normal yeast ferments if you don’t pay attention and control it. When you get lacto running rampant in your brewhouse, you’ll have nothing but sour beers in your future.
ss

I should have said mash, thats what I ment when I said distillers beer
I do alot of the ujssm style mashes where I just add sugar to it
I reckon I could just pull off a few buckets a day before distillation
Add in the lacto infected backset as to not ruin the integrity of my yeast
Then run it a day or two later