This is a beer that stopped fermenting with ale yeast at about 1.032, so I decided to add Brett Brux to it. The pellicle developed within a couple weeks and looks really thick now. Smells great too.
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How long has the brett been in there?
11/05/10 according to the tag in the picture. ;) That was taken Jan. 1, 2011
Lambic, shortly after innoculation following primary ferment with an ale yeast (two middle carboys, early 2010). The neighbors to the right (with brown rings and just peeking in the back) are from 2008; the Stainless steel pin to the left is lambic from 2007. All three to be blended into a gueuze. All told 25 gallons, ready to blend now.
I like sour!
Wish I had some pellicle pics to share. Those pics are awesome! Reminds me, kind of, of the mold that forms on top of cabbage when my parents would make sourkraut. Makes me want to drink a lambic!
My cask is difficult to take pix of the interior… :-\ last time I peeked in, nice white pellicle over
the surface and clinging up onto the wood near the bung…
Haven’t had a pellicle yet…on the list.
I think the brown pellicle is on the endangered list.
Looks like my daughter’s lunch box after summer vacation 
Kai
Here’s some of my recent stuff.
Rye saison. WLP 670
bump
Unintentional pellicle on dry stout. Turned out okay.
Racked raspberries onto Girardin lambic.
9 months later…
Until I took a dip with the wine thief, there was Not a pellicle. I let in Oxygen and got this… 
Taste was pretty funky!
I feel weird in saying this, but that is absolutely beautiful! Reminds me of those cool “nature” pics series you see online…
Yep, beautiful indeed. And it turned out to be a beautiful raspberry lambic vinegar