Originally Posted by BrotherBock
Have you considered using any brett?
No, I never considered using Brett.......What would be the advantage? I'm not sure what the flavor contribution would be. I'm assuming PH tolerance? would be the reason for using Brett, but I haven't seen evidence that this is an issue. The one negative I can see is that some of the Brett family and digest complex sugars that the Sacc family can't. If I'm using crystal in a significant quantity to buffer the sourness, this would be a liability as it would continue to work on the complex sugars in the bottle. Everything I read about Brett suggests a slower process. I'm a bit spoiled by making heavy pitches of -05 and seeing terminal gravity in about 2.5 days. I'm not eager to take on a yeast that may take weeks or months breaking down the complex sugars I want to retain.
Thus far, since I started brewing again in February 2014 after a 40 year hiatus, I have brewed 21 all grain brews, and I have been concentrating on learning what the various malts and hops do to flavor. I've brewed mostly with USA-05 because it's fast, reliable, and appears to be very neutral. I'm not really ready to dive into the yeasts beyond looking at higher or lower attenuation. I know I don't like the Belgian yeasts that generate that strong clovey flavor, and I'm not sure "horse blanket" is something I'm interested in having in my beer, though I like the smell of horses. I'm not trying to duplicate a Lambic or Flemish, just make a sour with an aceto and other kombucha acids flavor profile, which I prefer to a lacto flavor profile. I just bottled some of a lacto soured (sour mash) ale I did, and at bottling time, I was not enthused by the profile of the sourness.