Originally Posted by dwarven_stout
I didn't realize they used pedio when I suggested oxygenating the wort. I know Al B has reported high levels of sourness from oxygenated Brett C and moderate levels from Brett L, but I haven't tried it yet myself.
Brett C seems very finicky, I used the White Labs version as a primary twice. Once with oxygen, once without, neither gave me any sourness (or the pineapple character some people get). It might have to do with pitching rates or nutrients, or something else. Over on the BBB, rumor was that it now has lacto in with the Brett although I don't think I heard it confirmed.
I have a culture of Brett B going, so I'm going to have some fun with that, I'd like to get Brett L as well to have on hand.