I finally brewed my brett beer. I did not use your recipe I actually used a Bells best brown ale recipe cut back the bitterness to 20 ibu's, and pitched US-05 and Brett B at the same time. Kept the beer upstairs so it was around 68 ambient temp.
I transfered to secondary last night and tasted, it was in primary for 4 weeks. There is a definite wild taste to the beer with a slight maltiness and bitterness on the back end.
Just wondering since I did a dual fermentation with saccharomyces do I have to condition this as long as an all brett beer?
A different recipe and different yeast process would indeed make this a beer completely unrelated to The Muse.
When using brett in secondary you are probably going to see a significantly longer period of fermentation before brett finishes out. Look at how Orval handles it in Brew Like A Monk for info.
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