Well, Like I said, I was going to offer some information on 100% Brett Fermented beers, now these are links to pages I don't own or have any rights to, so hopefully its all good. Just getting the information out there. So thanks to the guys who took the time to actually write about this particular process/ingredients, and how it all works etc.
The best link is HERE, as the Guy from Bear-Flavour Ales, knows a lot about sours and brett beers. Be it Primary, or ageing on wild yeasts.
Just check out his page in general, some great recipes and information about all sorts of stuff.
Anyway, While I haven't strictly tasted my Brett IPA as yet, I'll give you my impression so far of the yeast, how it behaved and my impression of it.
Fermentation: Large Starter (Lager sized), took off once pithed at 18-19 degrees, and fermented out really quickly, ensured the temp was within recommended range. most of ferment was done at 21 degrees, and finished at 23 degrees, to make sure. FG: 1.010 I gave this 3 weeks primary, to make sure, the krausen dropped after 3 days so I assume most of the main part was done. There was probably some residual stuff that was removed over the course of the next couple of weeks.
This is where it gets a little more interesting, the Difference I found at bottling time between Aroma and Flavour was quite a lot different. Flavour-wise I got Pineapple, and Some major tropical Fruit flavours, really quite amazing what the yeast has done. Aroma was almost funky/Tart, like nothing I've had before, and while it might not be unexpected to have a nice aroma in an IPA, I'm looking forward to trying it when it's ready.
Un-tasted it's going into the local club IPA Competition, so that'll technically be the first tasting, but I'll put a full comparison review up when I taste each version (3 yeasts used, more on that later)
that's all for now, the next post will be the Information relating to said Brett Beer... So Watch this Space.