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Did you oxygen them differently?

I did not taste the beer. I did what I always do, I take a sample for the hydrometer and read the measurement, if the beer is finish I continue the process of kegging of bottling. I then taste the sample, but just out of curiosity. I never had a bad batch of beer (I brewed 20 batches last...

I brewed a 5 gallon Trappist Single batch using Safbrew Abbaye dry yeast. The recipe was all pilsner grain with a pound of clear candi sugar. I fermented for 10 days at 18c going from 1.042 to 1.004. Half the batch was bottled with priming sugar and the other half was kegged. After few days...

"For 100% Brett the flavors are pretty steady, although sometimes a beer can go from fruity when young slowly towards the more “classic” leather, barnyard, horse blanket etc… as it ages." http://www.themadfermentationist.com/2008/06/all-about-brettanomyces.html I may have misinterpreted...

I made a white IPA with Azacca and it was quite potent, but not better than Citra. Cascade and Chinook are quite strong too.

Okay I will leave it alone for 3 months and take a reading and another at 4 month.

I cannot see why you couldn't do it, I think it is a good idea actually. The first few pulls from the keg are going to be trub, unless you transfer the beer into another keg for serving or you cut you dipstick.

So many people call Brett beer Sour beer... :(

I made a Saison with Belle Saison yeast and after the primary fermentation was completed one month ago (finish at 1.007), I racked to secondary with Brett B. (White Labs vial). I observed some activity during the last month, but now the airlock is not showing any sign of activity. I am now...

This yeast doesn't produce acid, how can it be sour then?

I do not believe that is over oxygenated at all. Like said before you would need pure oxygen to over oxygen your wort.