Howdy all, hope you can help me with this one. I recently did a saison that I put into secondary 2 weeks ago. When I was transferring it, I noticed a thin white film in a couple places but shrugged it off as just normal primary fermentation. Over the last few weeks I've been keeping tabs on it and noticed that this thin white film has returned plus a few bubbles. My prayer is that this is just some beta-glucanase or some proteins.
I get a slight sulfury/green apple smell. Do you think this is an infection or is this par for the course? I should note I was using a yeast sample a friend gave me, and this recipe had like 20% spelt in it and some toasted oats as well.
(I had an infection in a brown ale a couple months ago, and this doesn't look quite as gnarly at all.)