So it has been a year.
Original thread is here
I never saw the ferment happen, the carboy is chipped (fruit fly got in?) and 4 weeks after pitching on a yeast cake a white pellicle formed. It has never dissapeared.
So I finally got up the balls to pull a sample and taste it. It is at 1.012. It smells appealing. It is tart and faintly cidery, not unpleasant (short of the thoughts of my friends lab tests!) I admit: I did not swallow! I spit it out and swished with rum.
The orignial recipe was 5 gallons of a centennial blonde (higher OG though, would have to check my notes).
So.... do you rack from under the pellicle, then... ??? repitch yeast and add sugar to bottle?
Run away scared?
The pellicle is frightening. Just this white field. very scary.