Have you ever aged anything like this and tasted it? I've never been able to tell which bacteria produces what "style" of pellicle.
If I don't pitch bugs and I use a wyeast critter blend in primary the pellicle will start out chunky without a marked pattern;
if a clean batch becomes infected due to bacteria in my racking tube I get a star pattern with the center of the star in the center of the wort's surface area;
if I pitch bugs on a wyeast critter farm I get huge bubbles for a few days and the pellicle eventually forms into a thick white scab with craters.
I should post pictures but I'm lazy.
Primary: Saison w/Dupont strain
Secondary: Belgian Pale, Saison d'Lupulin, Farmhouse IPA
Kegged: Saison d'Lupulin
Sour Secondary: Cabernet Oud Bruin, Sour Cherry Oud Bruin, Sour Ale base, Kriek, Wild Night, Wild Night w/Blueberries, Wild Noel
Sour Cellared: Cabernet Lambic, Wild American, Merlot Lambic, Namaste Golden Ale, Saison Twenty-Three, Spring Equinox Saison, Belgian Pale, Orval Clone, Chardonnay Saison, Sour Cherry Saison, Cabernet Flemish Red, Bordeaux Lambic