Very simple SMaSH recipe of marris otter and amarillo with London III yeast. Ended up with more than expected so I filled my 3 gallon carboy as well as a 1 gallon growler I had. Only covered with sanitized foil for first two days before dropping airlocks on it. Gravity got stuck at 1.022 so threw a heating pad underneath and let it go for another week. When I checked again the small one had a pellicle but figured I'd try an experiment with it. Few days later it set in on larger carboy. First time I've had this problem on something I hadnt pitched Brett into. So what's my move? I have a saison blend with brett I could pitch in and see what happens. Should I buy a bottle of something with bugs I live and pitch the dregs? Let it sit, see what happens, consider blending or fruit? I'm not afraid of pellicle, i've done wild cider a few times, just not sure how to best work my way through this to stand the best chance of getting something out of this.
"I got a pellicle" What's it taste like now? This is how penicillin got discovered/invented (sort of)...so why not?
Lower risk solution - add some brett / bottle dregs Higher risk solution - let it sit and see how it develops I would choose the latter
