So. This has happened to me twice now.
I wonder if it a yeast thing or a possible contamination.
I get some bubbles in the neck of the secondary. These look silky off white and don't look too different from fermentation bubbles - except that they stay there until undisturbed and are more solid and permanent compared to what I would normally expect from fermentation. They range in size up to 1 inch in diameter and create a layer on the surface that is about 1/4 of an inch and seems like a "film".
This has happened both times with fairly high gravity stuff. This time it is in my russian imperial stout which probably weights in at 9%. It also happened to a batch of concord grapes we pressed.
With the grapes we actually racked and kemetaed and that seemed to work fine. Taste doesn't seem affected in either case.
I wonder if I should do the same with the beer?
Could this be a yeast in my basement? I've done some wild ferments or is it a normal behavior based on some elements in the beer?
Having seen shots of pellicle it made me think of it, thus my question on the lambic forum ;-) I figure you guys must know weird yeast behavior!