I am new to the "wild side" of brewing and need some opinions. I added Brett c to an under-attenuated Scottish ale (FG 1022 five months ago. The beer is at 1006 now and has a good level of tartness and "funk". It is just OK and seems to be missing fruit character. I could a) keg and see what it's like carbonated b) add fruit (cherries ?) or c) just let the thing age more. It's sitting in a glass carboy w/ airlock.