Originally Posted by thasnazzle
Hmm. My apartment is ~80* ambient temps. Are you getting any fusels at all?
Yikes! ... Sounds like you are in for some Belgian style ales.
I have fermented four consecutive batches with Brett brux Trois (WLP 644?). Temperatures have been 60, 65, 70 and most recently 72 with free rise to 78. The later is still finishing up, but I will say, of the three that I've finished and tasted (60, 65, and 70), 70 has had the best results. I expect the final temperature experiment to return extraordinarily fruity results.
On another note, this strain did ferment out at all four temperatures! The batch fermented at 60 took a few extra weeks but it did finish. It appears as though Brett may have some low temperature fermentation capabilities.