Just recently brewed up my first attempt at an all brett beer. O.G.=1.066, mostly pilsner malt, with a little wheat thrown in, bitttered to about 12 ibus. used a vial of brett c. and a vial of brett B. from white labs in a half gallon starter. pitched at 60 degrees. after three days with no activity in my 58 degree fermentation room, (under the house) I wrapped it in an electric blanket and within 12 hours had signs of fermentation.
the thing is, its getting pretty warm, and was wondering what effect high fermentation temps will have on an all brett fermentation.