So i caught some wild yeasties and stepped them up until i had a healthy starter. I then split some fresh wort into 2, 1 gallon carboys. The one on the left i pitched S-23, the one on the right got my yard yeast, some type of funky Brett. What i found interesting and i wanted to share, was that the lager yeast finished up about a week ago but this wild Brett is still going crazy. You can see small Co2 bubbles still rising and adding to the krausen. Its still vigorously fermenting over 3 weeks after pitching and retains its fluffy krausen. Pretty cool stuff, i cant wait to try it. Has anyone else noticed a really long and powerful fermentation from wild Brett?