HELP Identifying???

[Walfy10]

Story time so I made a English Brown 1//16/2018 and it finished way to high at 1.020. I ended up drinking half and adding a vial of Brett C. to 2.5 gallons. I let it ride for six months and then popped the air lock for a taste/gravity reading and purged with CO2 before sealing again. Flavor was phenomenal nice brett character with pineapple esters no horse blanket. I let it go for another month before checking the appearance and was shocked to find this forming on the surface. Pretty waxy looking no fuzz but didn't resemble a normal pellicle. It looks pretty splotchy and almost like a film yeast that wine makers get. What do you guys think?

 

[RPh_Guy]

Oxygen exposure caused the pellicle formation.

It is flat because there has not been any CO2 release since then.

Most pellicles form within a few weeks, while there is still CO2 off-gassing that causes bubbles.

If there's something else wild in there... there's no way to know without sending it to a lab (unless you want to try plating it and find more than 2 distinct organisms).

Curious: Which lab's Brett did you pitch and what was the latest FG?

Cheers!

 

[Walfy10]

Turns out it was just a pellicle. I finally got around to testing the gravity and kegging it. It went from 1.020 to 1.012 in five months at 26.6 celcius. I checked the gravity at 8 months and its still at 1.012. Flavor is phenomenal with tropical esters almost reminiscent of cherry pie. I ended up pitched white labs WLP645 Brett C.