I've made my first Brett. IIPA.
Used the White Labs Brett. Brux. Trois Vrai.
This yeast is insane. It fermented from 1.090 to 1.010 in 8 days.
I also used the yeast as secondary fermentation for an Orval inspired beer.
However, I'm not experienced with using Brettanomyces. And after 3 weeks, both the primary IIPA and the secondary Orval clone, have started to form a white film on top, with big bubbles.
And I'm not sure if it's a brett pellicle or an infection.
A while ago I used the Wyeast Lambic Blend for an Rhubarb/Strawberry ale. And I'm worried if some of the lacto survived the sanitation, or that it might be an acetobacter infection.
I should probably just relax and have a homebrew. But is there any way to spot the difference between lacto. acetobacter and brett pellicle ? (without an lab grade microscope)