Pellicle forming after fermention

[Hoppy_Sanchez]

Hello,

Fermented a brown ale with dry London esb yeast from Lallemand. It stood at 1.022 for a few days. I gave it another 5 days and it was at the same gravity. I figured since I’ll be out of town for another 5 days I’ll cold crash when I get back. When I got home I saw pellicle forming. I was shocked but I figured I could ask a couple questions.

Should I just cold crash for a couple days, keg, and carb?

Should I just let it be?

Before the pellicle formed the beer did taste good.

 

[Calder]

Cold crash. keg and carb. With the exception of acetobacter (vinegar), it takes a long time for bugs to develop any sourness in fermented beer. If it is brett, it may complement the flavor. Cooling will halt any more change to the beer (if there has even been any).

Good luck.

 

[Hoppy_Sanchez]

Cold crash. keg and carb. With the exception of acetobacter (vinegar), it takes a long time for bugs to develop any sourness in fermented beer. If it is brett, it may complement the flavor. Cooling will halt any more change to the beer (if there has even been any).

Good luck.

Thanks.