I brewed a 5-gallon batch of Frankenberry Chocolate Raspberry Stout July 20 (11 days ago) using a Scottish Ale Wyeast. The yeast was pitched at 78 degrees, everything was sanitary, I immediately placed the airlock on the plastic fermenter where it is now, EXCEPT my husband didn't seal the lid on the primary, just had it sitting on there, closed, but not sealed. No activity in the airlock, small, white filmy bubbles. Should I take a gravity reading? It smells very yeasty. I'm hoping it is just suspended yeast? My last batch of this turned out great, no problem with fermentation.!I'm supposed to add raspberry puree at the 14 day mark.Didn't want the added expense if it's infected, though. Here is a picture:
"White filmy bubbles" don't on their own sound like infection, especially after 11 days.
I would not worry too much about the lid of the bucket not being completely sealed. So long as it was basically closed, that should prevent any active organisms (flies, bugs, &c.) from getting in. Airborne bacteria and other spoiling agents can't really travel "up" and around obstructions (eg. Pasteur's swan-neck flask experiment). The lack of a solid "seal" would also explain the lack of airlock activity, as the CO₂ had alternate means of escape.
Does it smell bad? Does a (sanitary-ily retrieved) sample taste okay? Then it's probably good to go.