Brine and mold

[Ravenlunatic]

I am in my second summer of making pickles and have a brine question. 

I put all my cuces in a crock, mix the brine, add garlic and dill et al, and set it on the counter (covered with a towel) for several days.  I did this exact same thing last year and my brine was always mold free and very good.  This year, every crock is getting moldy. 

I skim off the mold and the pickles are fine.  I bottle them up and put them in the fridge, but I am unsure of the brine since the mold has formed.

Basically the mold is so 'fine' that it just breaks apart when I skim it off the top and inevitably the brine has some in it.

Is it mold?  I can actually tel the bubbly stuff on top is mold and skim it off easily, but what is this other white crumbly stuff?  Is it also mold?  Or is this part of the by product of the lacto fermenting?

Also, my brine last year was beautifully cloudy and delicious.  This brine although cloudy has this additional grainy type cloudy to it which is what I think the mold is.

Should I pour fresh water over the pickles and store them like that?  Should I add more salt (like make a fresh brine for the fridge storing part?

I just don't want to ingest 'bad' mold in my pickles.