Wild Wheat

I've been brainstorming my next brett/wild yeast brew for awhile.. and keep coming back to a dark wheat. I've had success with adding Orval dregs to secondary.. so would probably go the same route with this one.
Anyone had experience with adding brett to a wheat beer?

I’ve done plenty of intentional sours with wheat (Lambic and Berliner Weisse being the classics), but never with a traditional wheat beer yeast strain.

I did have an accidentally infected batch of hefeweizen that turned out great. I think a dunkel weizen would be a good base, but lots of the characteristics will change as the brett works (don't expect too much banana/clove to remain after the bugs are finished).

Good luck, let us know how it turns out.