I made a saison earlier this summer. After primary fermentation was complete I took 3 gallons of it and added Wyeast Roeselare Blend. Two months later I added cherries and pecan chips. It formed a thick crusty pellicle and has been going for about 6 months. The pellicle still has not dropped. How long will a pellicle typically take to drop?
I've been looking around and I can't find an account of someone who had their pellicle ever drop, including one guy going on 2 years. The accepted practice seems to be to rack it from underneath the pellicle when it's ready.
What is your vessel? The bugs in Roeselare need more oxygen than yeast does.
I've heard that using a plastic bucket, which lets in quite a bit of oxygen, can drop the pellicle in as little as 6 months.
I've also seen people use the wooden-stick-in-a-carboy method that have dropped between 1 and 2 years.
Like @Fishtoaster said, some people wait until the pellicle drops, others rack from underneath it. If you want a decent overview, the Jamil Show had a good episode on Flanders Red that I recommend.
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