What is this? (picture)

Looks like a pellicle of some sort to me (perhaps brett?)... what kind of beer was this?

 

It looks like it could be one. How does it smell/taste?

 

Definitely looks like a pellicle to me which would indicate infection. I have not experienced an infection yet so maybe someone with a little more experience with this type of situation can weigh in. My guess though is that if you are bottling, the infection may cause gushers/overcarbonation. If you are able to keg and keep it cold in the fridge then most of the activity will likely slow down enough for you to drink it with minimal off flavors but you do run the risk of infecting equipment with whatever is in your beer.

 

Obviously something is infected, but if it tastes OK right now, you might be able to package, keep cold, and consume relatively quickly without experiencing something unpleasant (like bad taste, gushers, etc.).

 

Infection is a definite possibility, thankfully off flavors will probably take a while to be detectable, my suggestion is...

Carboy Stand!!!

 

Definitely some sort of infection. Looks bretty. I wouldn't say ruined. At this point there is really nothing to do but wait for it to finish up and see how it tastes.

 

Make sure your gravity is steady for a few days before you do. brett is a very slow fermenter and could take another few points off which would lead to overcarbonation in the best case and bottle bombs in the worst case. I would make sure it has had enough time to finish.

 

When bottling make sure to replace any tubing you use in the process (including siphon)

 

Do you keg at all?

 

This is why I say package and keep cold. Other infective agents besides Brett can work on the residual carbohydrates. Keeping it cold slows them down. So if the beer tastes good, I say package it now and keep it cold to slow down the metabolism of whatever is growing in there. If he lets the infective agents consume things until they run out of stuff to eat, he'll have a very thin beverage on his hands that tastes like god-knows-what-off-flavors. If he's lucky, it will be some lovely (or at least, relatively beign) bretty flavors. If he's not lucky, it will be some sort of cheezy vomitrocious or baby-diaper type flavors.

 

I know. I fall into the trap of assuming that everyone has similar restrictions as I do. Not enough fridge space/brew more than I can drink.

 

I don't think you want them in the fridge right away. They need to carb up first, right?

 

Is that on the surface of the beer or on the glass?

 

I am pretty sure you have something more than Wyeast 1028 in there. Have a big porter-drinking party soon.