Is this a pellicle? Doesn't look like it..? My first 100% brett beer (wlp645) finishing up. It's at 1.012 (OG is 1.058) as of 20 minutes ago.
The other weird thing is I am not tasting any of what I read to expect. I know it's early and brett moves slow, but it's got a crazy belgian flavor going on.
I don't believe you will see a pellicle with 100% Brett. unless a large amount of air is getting in. I have done two 100% Brett fermentations (one with ECY Brett Brux. and the other with ECY Dirty Dozen. The dirty dozen was pitched in an American IPA and had a bombastic juicy pineapple character for about 3-4 months before it became a funk bomb. The Brux. Was pitched into an English IPA, and stayed clean for almost a year. From my experience, when you pitch the right amount of cells, Brett. acts very much like a clean ale fermentation. Your observation of a "Belgian" character is not that far off.
The other weird thing is I am not tasting any of what I read to expect. I know it's early and brett moves slow, but it's got a crazy belgian flavor going on.
I don't believe you will see a pellicle with 100% Brett. unless a large amount of air is getting in. I have done two 100% Brett fermentations (one with ECY Brett Brux. and the other with ECY Dirty Dozen. The dirty dozen was pitched in an American IPA and had a bombastic juicy pineapple character for about 3-4 months before it became a funk bomb. The Brux. Was pitched into an English IPA, and stayed clean for almost a year. From my experience, when you pitch the right amount of cells, Brett. acts very much like a clean ale fermentation. Your observation of a "Belgian" character is not that far off.