Alright, I like sour beers, so there might be hope for this one. One of my two 5 gal carboys of my last batch has a nice pellicle on surface. Only problem is it's an IPA with all saccharomyces. I suspect contamination from the dry hopping and want to deal with this ASAP.

Assuming the taste is acceptable (TBD, might be really bad...?), I want to salvage the beer if possible. It should be attenuated enough to just stop/slow the infection and tap it.

Any thoughts on killing whatever is in there? I'm open to chemicals that will stop all the critters and keep the beer long enough to enjoy.

Cheers, Coby