This is my first attempt at brewing with bacteria or fruit. This is a Berliner weisse (pitched lacto first, yeast after 48 hours, let it ferment down to about 1.008) that I racked onto 3# of raspberry puree. The mass at the top of the fermenter formed a few days after, and I assumed it had something to do with the puree, since I thought pellicles take a while to form, and this thing is massive. But, it's now been about 4 weeks since racking to the fruit and it remains. A few questions:
1. The obvious, is this normal?
2. Does it have anything to do with the puree, or is this a pellicle?
3. Should I be worried about disturbing it, or is it OK to break through w/ a thief to take a sample every now and then?
4. When I'm ready to bottle, should I cold crash in the hopes that this will fall, or just siphon from underneath?
Thank in advance...