So I made a pineapple lambic back in October. It's been aging in my basement ever since. I want to bottle it and have a few questions. For reference, here's what I did:
6 lbs. light malt extract syrup
1/2 lb. 2 row pale
1/2 crystal 20*
1/2 oz. stale Hallertau leaf hops (60)
10 lbs. crushed pineapple
Wyeast Roselaire yeast
Did a sour mash per Papazian... Next day (10/14/07) did my boil. Primary for a week. On 10/21, racked to 2ndary onto 10 lbs. crushed pineapple. A month later (11/17) racked off fruit to tertiary. Been there ever since.
So the questions:
1) The white film on top... Natural pellicle? From the funky bunch in the yeast/sour mash? Just stick the siphon in and rack below it?
2) This has been aging for 7 months. I would imagine that a yeast addition before bottling is in order. What's the best amount/type/method for that? FYI, I have light blue Safale packets handy.
Thanks in advance! Pics below... Yeah, funky lambic ages between a vacuum cleaner and hockey pads, lol....