Brewed a Kentucky breakfast stout nearly 3 months ago at 8-9% abv. Took a sample from secondary via thief last week. Saw bubbles on the top of the beer. Does this look like bacteria or wild yeast contamination?
The photo isn't the best to diagnose such matters, but assuming the greenish floaty things are dry hops (on a stout?) it doesn't look really look like a classic pellicle from here.
How did the sample smell/taste?
What yeast did you use? I've had Nottingham do that, it just wouldn't drop.