I made a simple blond trying to mimic the Cuvee 4 from Redbud brewing. Not being able to get any info from them I cultured the yeast from the bottle. On smell it appeared to be brett c. Very fruity in smell and taste. 5 gal batch 25 IBU, pitched the starter and let it sit for 3 days then pitched the dregs from a Dupont bottle. Great ferm, down to 1.00 in 2 weeks, I now have a pellicle and the beer beneath has a strong isopropal alcohol taste and smell. Now, being that the Dupont strain is supposed to be very similar to 3711 french saision, fermenting warm (72-75) should not have been a problem, it has not in the past. So, my assumption is the brett is the cause of the fusel. Is that right? Will it clean up? Time may tell, but I thought I'd ask in order to know what to expect. I'll certainly let it ride and continue taste test.