Originally Posted by Calder
OK ...... anyone know what causes the pellicle to form?
I've done 2 all-brett beers (WLP650) and not had a pellicle. Used the same yeast in secondary in a couple of beers and got a real good pellicle.
The pellicleforms in the presence of oxygen. It acts as a barrier to protect the yeast / host. I'd your beer is not exposed to oxygen, you will not get a pellicle, and a pellicle is not an indicator of viability.