So I've got a vial of this stuff on its way to me. It will be my second Brett beer, with my first being a 100% Brett trois pale.
How does the flavor balance out between the spicy saison yeast and the brett culture? I wasn't thrilled with my Brett trois pale...incidentally, it was supposed to be a brett saison, but being 100% brett fermented, there's nothing saison-ish about the beer...just a fruity pale ale.
What kind of recipes are you using that get the most "brett" out of this blend? I've heard using crystal malts and unmalted adjuncts can give the brett something to chow down on long term for more funk.
How long are you letting this sit in primary? I don't really have a time limit, so I'm not against letting it sit in primary for an extended period.
Have you noticed anything unique about ferm temps with this blend?
Anything quirky, anecdotal, or interesting you want to share about ecy03 is welcome!