So I have a question, This isn't my first rodeo, even in the sour areas. I have a recipe I made before, and redid it, my numbers were pretty close, the brew day and primary fermentation went normal, then I racked over and pitched my bugs - Imperial Yeast Sour Batch Kids, plus dregs off a couple bottles I've had in between. This was last September, and I am still not seeing a pellicle form. I have it sstored in my cellar, so it's roughly in the mid 50s. I think that's what the last batch was, roughly. It seems to be souring OK, I didn't taste any last time, so I don't know the progressions. I normally go by RDWHAHB, So I presume I'm OK doing that again?
You should be happy, then, as pellicle formation is a response to oxygen ingress. Something that you don't want in any beer, especially one with Brettanomyces in it. If you would like a more thorough explanation as to why, I can give you a link or you can just Google, "Milk the Funk wiki, pellicle".
"Some sour beers never form pellicles, and turn out fine as well, so the formation of a pellicle has no correlation with the quality of the beer." http://www.milkthefunk.com/wiki/Pellicle
I have quite a few beers that never formed a typical pellicle. Just means there is little to no Oxygen ingress. As stated above, that is good.
