First beer fermented with 100% Brettanomyces

8 oz Cara-Pills
12 oz Caramel/Crystal 40L
1 lb Munich Malt 10L
2 lbs Red Wheat
7 lbs Pale Malt (2 row)

.60 oz Simcoe First Wort
.50 oz Citra 15 min
.50 oz Citra 10 min
.50 oz Citra 5 min
.50 oz Citra 0 min
.50 oz Cascade 15 min
.50 oz Cascade 10 min
.50 oz Cascade 5 min
.50 oz Cascade 0 min
1.00 oz Cascade dry hop 14 days
1.00 oz Citra dry hop 14 days

White Labs WLP644 Brettanomyces Bruxellensis Trois.

1.061 SG
64.8 IBUs
7.9 SRM
7.4 ABV


So there is the recipe I'm planning on brewing up. My question is I've never dabbled in the funk and I'm curious how long this beer is going to take before it should be ready. On average how long should primary fermentation last? Should I let it sit in secondary for longer then two weeks? Any tips from people who have dabbled in the funk (especially with an IPA) would help!

Oooo... A 100% brett hop bursted ipa. That'll be interesting. My only advice is to make a starter. Ferment like a normal ale yeast, a three primary would be a safe bet. Bottle, or keg, when the gravity is stable

I believe the mad fermentationist made a 100% brett ipa, im not completely sure though. You should check his website out

Edit; looks like he did. Here's the link
http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html?m=1