Fruit issues

I'm sure someone more knowledgeable than I will chime in, but are you sure that is mold and not a pellicle? Any chance you have a picture? Regardless, I'm fairly confident it is safe to drink.

 

Taste it. Taste good? Then drink it.

 

Yes, nothing in beer will kill you. Taste bad? Maybe after a few weeks. Drink it fast!

 

Beer tends to have what i like to think of as a magical balance (i think its the ph) that doesn't alow bacteria such as botchulism, salmanilla, or typhoid, etc to live in it. As long as the wort was boiled for an hour and you added hops then bacteria such as these cant be found. Lactobaccilus and other lacto-bacteria, however, are common in homebrewing and can reak havoc on a smaller percentage of peoples digestive tracts. So, yes it is safe to drink for the average person. You might want to have one though and make sure you're not one of those unlucky 1 in 1,000,000 types. If it tastes bad like mentioned above just give it some time, it could end up being an awsome sour.

 

Sort of along these lines. I recently had my first outbreak of lacto. I had a leak in the basement from a blackberry sour carboy. Fruit flies everywhere. Now I have 2 saisons that are now soured unintentionally.

 

I'm gonna go with the folks that say drink it before whatever happens gets into the flavor. You prob have a 3 week window to finish it off without bad flavors. And yes, that is the voice of experience. Now I pasteurize all fruit additions.

 

This would be more of a recommendation for next time as I have never tried adding fruit puree but IIRC some people sanitize/sterilize(?) the puree by soaking it in vodka prior to adding.

I would scape off the growth and drink it if it smells fine and tastes fine.