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The white layer on top is called a pellicle. Your beer is now undergoing a process of souring. At 4 months I'm sure the brew will taste terrible, but if you wait another few months, all the complex sugars will have been fermented and the beer will have a varying degree of soureness. Since you...

Transfer to a 2ndary & add fruit before or after beer along with toasted oak. I'm a little unclear about if enough viable yeast gets into the 2ndary, or if you should get some of the trub off the bottom during the siphon.

I too brewed my first sour in January, I used wyeast lambic blended with an "expired" white labs California ale. I was planning on splitting my 5 gal batch half onto cherries & half on raspberries later to blend back? Anyway, I have had trouble finding berries where I live. So mine is still also...