Never mind the two hop bags that didn't sink, those things are more buoyant than what I gave them credit for. This is the beer in a secondary vessel. I wanted to get it off the yeast cake so I could wash the yeast (after realizing it was 9% ABV, I didn't bother, a bit much for the yeast, I fear). It's been in this bucket for one week today. It doesn't resemble a pellicle that you'd get from bacteria, but I'm getting hints from others that it may in fact be something even less pleasant to see. Any chance this is some sort of beer-SCOBY in the making? Maybe a Bacterial Cellulose? Last night when I tasted it, it didn't taste off. It smells like beer, and the film broke apart rather easily at this point. Maybe it's my mind convincing my taste buds and nostrils it's good and I don't have my first infection after years of brewing without a single batch gone bad. Any insight would be appreciated.
Full disclosure, I believe when I brewed it, I went overboard on the fining agents, adding an adequate amount of irish moss as well as one whirlfloc tablet. Never tried both at once before, but figured I'd see how much of the protein I could get to settle out.