I've got a strong saison that I put in glass about 2 months ago with an old package of rosealare blend. I can't really say it ever formed anything that I would call a real obvious pellicle but I'm not sure what a pellicle really looks like. About a month ago I added 1 oz of oak chips soaked in some rye. I did make a starter to see if there was any life left in the bacteria and I did have activity before I pitched it. My plan at the time was to leave it for at least 6 months, maybe a year to do its thing.
Now, I am going to have to move in a couple weeks and I'm not sure if I should bottle the beer as it is or whether to try to move a full carboy. I'd prefer to move a box of bottles than a full carboy. But, will it screw up the whole thing (assuming I've got some sort of thing going on)?
My thought is to bottle it into champagne bottles cause it should be about 9% ABV if the bretta eats everthing down to close to 1.000.
Let me know if you think it would be best to bottle it or leave it. I am sure that if there is any form of pellicle, it'll be busted up by the time I get it moved anyway.