I saw this white film on the beer when I opened the fermenter. Beer was a light pale ale, sat in fermenter on lees for ~2.5 months (I was busy). Tastes fine. Possible hints of autolysis, but can't taste or smell any of the typical infections... at least not yet. White film was thin, but when concentrated was consistency of butter cream icing. Any ideas? I am leaning towards mother of vinegar, but that's just based on appearance.