This strain is described as the mildest Brett by White Labs. I've only done one beer with it and that was as the sole yeast in primary. Little to no funk and very tart. I've got a Belgian-style export stout I want to add Claussenii to, hoping that it will introduce some of the tartness and/or fruit it did in the primary. I know that Brett primary & secondary produce very different flavors, and that bottle reconditioning produces more funk than bulk fermentation. I guess ideally I would split the batch, bottling half with brett and bulk aging the other half with the same dose, but I don't have any 3 gallon Better Bottles.
Any idea on what sort of gravity drop I'll see from this strain, either in bulk or bottles? I'm sure the exact number is highly dependant on grist, mash temp, gravity, temp, etc, etc, but any kind of ball park suggestions would be much appreciated.