I recently posted about my first attempt at making a beer with some brett and other bugs added (via dregs of some commercial bottles). I did a primary fermentation with a saccharomyces strain and then transferred to a secondary carboy and pitched the bugs. After sitting in the secondary for a couple days, a thin layer of yeast (I'm assuming some of the original sacch that was in suspension when I transferred) has settled out on the bottom of the carboy. It is a much thinner layer of yeast than was in the primary- it is maybe half a centimeter thick.
My question is... will it be okay for the beer to sit on this layer of yeast for the next year or so that it will be aging? I'm thinking from what I have read that any off flavors created by the sacch may get eaten up by the brett and bacteria. Or should I transfer to another carboy to try to eliminate that yeast on the bottom? I'm guessing everything is okay and I should just let it be- but I thought I'd check with all the experts here.