So, this pellicle formed on my Dubbel-style ale, a month after racking to secondary (I know, I shoulda kegged, but I was waiting for a chance to add figs and apricots). I think it is lactobacillus. Any other opinions? As I am also fermenting a Brett beer nearby, I can compare the pellicles, and it is not Brett.
The beer tastes sour, but a soft sourness, which also makes me think it is lacto.
As the base beer was a Dubbel, it was very lightly hopped, so I think it is a good candidate for souring.
My inclination now is to add the figs and apricots I was going to add to the original beer and see what happens. Any guidance on how much to add?