I've used wl Brett C 3-4 times (Always with lacto, sometimes with a lacto head start, sometimes not). I get an initial vomit aroma, which transforms into mega pineapple, but then slowly fades away. Maybe it fades away because I let it sit too long (months, when 3 weeks or less is probably more appropriate). It could also be that my room temp fermentation encourages the volatile aromas to dissipate. What temps are you using? Maybe I should start at room, wait for the pineapple explosion, the continue at 60 for a week or two until the gravity stabilizes, then bottle. I've read something about simple sugars encouraging acidity...I wonder if it encourages aroma development as well.