I'm not sure what I'm looking at here, but different yeasts cause different types of film.
A couple questions:
1. How long has this been fermenting?If more than a week, I'd take a sample for gravity reading and taste it then
2. What type of yeast was used?
I've learned to not care about what it looks like and just wait until you can sample the beer. There have been too many times in my past where I was CERTAIN the beer was infected (just by appearance), only to find out it tasted great.
Give it some time, taste/test, and don't worry about it.
"There is no strong beer, only weak men"
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"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."
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