Has any body seen a sour starter do this? (Guess the microbes...)

[armstrong091]

So a couple weeks ago I pitched the dregs of a 3 Fonteinen Golden Blend into a starter and a couple days later this is what I got. Note that the pictures were taken after about a week, but aside from the krausen/pellicle (???) having gown then shrunk a bit, it hasn't changed much at all.

The problem is that the label indicates that the beer was bottled in 2011... and this looks (at least partially) like a Sacch fermentation. But I thought saccharomyces couldn't live that long in a bottle.

At time of writing the starter smells sour in a dull apple cider vinegar kind of way, plus a bit of bready funk. So Lacto and Brett are surely present, but the Sacch mystery remains.

What do you think? Can Brett make a krausen like this?

Links to extra pictures below.

Extra pictures

http://i1375.photobucket.com/albums/ag470/armstrong091/IMG_20140206_221634287_zpse5078c0a.jpg

http://i1375.photobucket.com/albums/ag470/armstrong091/IMG_20140211_073617981_zps1a0a1b23.jpg

 

[microbusbrewery]

IME bacteria will also form a krausen. For my berliner weisse I pitch pure lacto for about a week before yeast, and it forms a krausen.

 

[armstrong091]

I think the stuff underneath the top thick layer might be "lacto krausen" it looks very light and bubbly. But that top stuff looks really yeasty....

From this thread:

When I've done/seen pure lacto ferments the krausen is usually very light and foamy. Since Lacto is smaller and doesn't flocculate as much the krausen doesn't get the thick "yeasty" look in my experience. CO2 is being produced, so the wort/beer does have a similar swirling look.