Brett newbie question

Brett newbie question.

Hello all.

I recently brewed my first all brett beer.
The base was the second runnings from a wheat wine so its
a medium/light wheat style. I used ONLY Brettanomyces Lambicus and pitched
12/29/14. As of yesterday (1/9/15) the gravity was in a acceptable spot,
and it tasted fine. Little bit of a funk character.

My question it so any seasoned Brett brewers:
Is it ready for the keg? Should I let it sit longer?
Any thoughts/opinions would be appreciated.

Cheers.

 

When I do 100% Brett beers, I give them at least 3 months to finish. Brett is a very slow worker. To be safe, I check the gravity several times over a 2-3 week period.

 

Depends what you want. Does it have the Brett character you were shooting for? Maybe keg some and drink now and get a smaller carboy or gallon jugs and lay some back for 3, 6, or 9 months or longer and see what you get.