Latent Pellicle

[Fritz Eye]

Hi All,
I have had a farmhouse ale conditioning in the secondary for 9 months now. I haven't checked it in a while, but discovered a a slight film on top with what looks like little bits of cottage cheese around it. It was fermented with Wyeast 3789 Trappist blend.
Could this be the start of a pellicle? The sample I took had a great barnyard flavor and aroma with a slight sour, sweet cider flavor to it.
Of course I will let it ride for another 3-4 months just to see where it goes and may pitch some dregs from some other popular sours.
Any input will be greatly appreciated.
Cheers.

[spiderwrangler]

Probably, that blend contains brett, which can throw a whitish pellicle film.

[Lewybrewing]

Do you have a picture of it?

[Cody]

I just did a Brown Ale with this. That's exactly what I saw. I had it in a glass carboy, so there wasn't a whole lot of oxygen introduced, and that's what I saw after a few months. There was a white film covering the surface of the beer, almost like an oily slick, no big bubbles like most pictures show.

[brewinhard]

You've got yourself a nice start to a funkified pellicle, my friend. Brett pellicles typically form in the presence of oxygen so kudos to you for having good racking skills and minimizing oxygen pickup. The pellicle should continue to develop over time. If you want the beer to be more sour then by all means pitch the dregs of some good commercial sour beers.

One of my favorite sour beer techniques is to get two beers for one. I will usually rack half of the beer onto fruit/herbs/spices/oak/etc. so I end up with a plain half and a second half that is more unique. It's fun and cool to see how the two compare over time. Good luck!