Thank you guys for your input. I am a beginner brewer, just made about 10 batches so far and I had no idea what is brett pellicle. Here is what I found out:
Brett is an oxidative yeast. Brett forms a pellicle- a lumpy white film yeast that coats the top of the beer in fermentation. The yeast cells form chains that can float on the top of beer making use of atmospheric oxygen, thus, Brett is an oxidizing yeast. The pellicle will form in the fermenting vessel (porous or non-porous) and help guard against oxidation during the long aging / fermentation time. The pellicle also guards against acetobacteria. Leave the pellicle intact.
So as far as it is not a mold or something hazardous like it and the beer does not taste sour. In fact it tastes great (it is just an English stile ale with 2 oz of chocolate malt, but with ABV 6.56 it probably could be called a stout). I decided to bottle it and let it be for a month. I will update on this when its ready.