Homebrewing sour beer: Need help identifying what this is

It depends. My guess is the white residue is some form of pellicle, but if you can get @jbakajust1 to look at the photo he will know for sure.

By all means finish the beer. I've had infections that made the beer better, sometimes neutral, and sometimes worse. Just rack around the residue, and bottle. Don't push the upper carb limit 'cause there may be bacteria still working (true for all sours).

A bigger concern is long term aging in a plastic bucket (they are air permeable). You will get overall better results aging in glass and filling the carboy all the way to the neck to minimize oxidation.

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Looks like Google Drive has a slightly different protocol for sharing. From their FAQs:

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5. Paste the link into an email or chat to share it.
6. To stop allowing people to access the file using the link, open the sharing box > click the dropdown menu below "Link sharing on" > choose OFF > click Done.

By default, the link you share will be view only for others. To allow people with the link to comment on or edit the file, click the dropdown menu under "Link sharing on" and change the setting from "People with the link can view" to "People with the link can comment (or can edit)".

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Once you get this "shareable link", paste it into the icon.

 

Looks like the remains of a broken pellicle. The only issue is that Brett, Lacto, and Acetobacter can form a white film (pellicle) on top and with it being a broken one that is dropping, it is hard to know which one it is. This late in the game would more than likely rule out Lacto. If it tastes good, drink it.

 

I aged (fermented in secondary) my first sour for over a year in a glass carboy. It formed a nice pellicle, got ropy, and still went through another fermentation after bottling. Now nearly 5 years after bottling it is drinkable. Sours take patients...

 

I opened a bottle early and it had the flavor of a Band-Aid (autolysis). That has dissipated over the years and dropped out into a layer of yeast sediment in the bottom of the bottle. Every year, I open a bottle and it just gets better.

 

It is perfectly normal for a sour to form a pellicle during aging. Some will not form one at all, some will form a small one, some will form a huge bubbly one. Differences are from oxygen in the head space and strain used.

 

I have heard of sour beers being "sick" before...

 

Did you at least take a gravity reading before bottling? In a sour there can still be fermentable sugars left after almost a year of aging, depending on the initial fermentables profile.