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Ah, looks like it's been we'll documented that Posca is vinegary, so nothing new there. Carry on... ;)

One thing I'd watch out for is if the wine yeast that comes with the kit is a competitive/killer strain. The brett and LAB will be fine but it'll take out the sacch. Another would be the pH of the wine. If you're already down around 3.2, the LAB may not produce additional acidity, nor would you...

Now that's interesting, I've never taken it past 3 though I guess you could say the critters live on in a sour culture I maintain. How would you describe the change in subsequent generations?

I think Al Buck and Chad Yakobson are fairly accessible and might nerd out on that with you. I've gotten pear, leather, and hay from White Labs brett brux in secondary after primary with Bastogne, but that's as far as I can take it. Let us know what you find!

The podcast on basic brewing radio with Jean Van Roy from Cantillon should provide some insight.

Nicely put! I was just going to say the same thing! Yeah, bit of the Oud Bruin added to the Saison in secondary, harvest the yeast/LAB from the Oud Bruin and brew another one. For me 2nd gen Roeselare has soured more quickly but seems a bit one dimensional. I'm guessing the lacto grows...

^This This is something people like to say to display an understanding that brewing contaminates are everywhere, and with respect for all the steps we take to avoid contamination during a normal brew. What it doesn't account for are "bugs" that have taken up residence in porous materials...

I made a brett trois IPA that is very similar: 25% white wheat malt, 5% Munich, 5% golden naked oats. Little Sumpin is a great example of a wheat IPA (~50% wheat) if you're not sure. I think you'll find the brett and hops will take over regardless.

I see both Isovaleric and Isobutyric acids listed as being cheesy, though none specifically listed as Parmesan. Hard to say...

Correct, up to 2 years in stainless steel at 90F. Sacch, lacto, pedio. Now read the bottom of pg 159 to the top of pg 160 in the Lambic fermentation section. Basically, anything over 75F for more than a week or two freaks out Jean at Cantillon, and a summer where it regularly hits 86F may render...

Interesting. About as close as I can come is a hint of butterscotch (ethyl lactate?) in the background. Looking at this chart in Wild Brews, most of the things referred to as "cheesy" are acids. I wonder if the cheesy element doesn't come from the sour mash as opposed to the brett. Good news is...

Don't worry, mine have taken about 48 hrs and from what I've followed you haven't done anything wrong. Once it gets going I've had an aggressive fermentation with plenty of airlock activity and good attenuation.

Sounds like you already have. Do it over. Do whatever you want with the one you've brewed, just depends if you want to tie up the carboy. I am sorry to hear that though...

Wow... fear, ignorance, little information. Some pretty heavy stuff there. Sometimes I think people forget it's just beer. My choice is to propagate in an environment as close to what it will experience in fermentation as possible. For brett that's intended for primary, usually this would mean...

Yup, oxidation of the dark crystal malts. Sherry yeast is s. fermentati, you could try WLP700. I honestly like the idea of adding a bit of port. Age on oak, a bit of port to taste at bottling to mimic port barrel aging. Mmmm...

Triple.

My choice from this list would be Founders/Vivant. Perrin is also really good if you have time. Founders will have no shortage of hoppy beers. At Vivant I think I'd go for the Big Red Coq but maybe get a flight so you can also check out their Saison, Tripel, etc. The food is amazing but...

Ithaca and Fatheads.

Correct, Brett is the anamorph of Dekkera, so it's the one we're interested in as brewers. Known species are B. bruxellensis, anomalus, custersianus, nanus, and naardenensis. Think of those in the same way as you would S. cerevisiae (standard brewer's yeast), bayanus (champagne yeast), etc. Then...

Charles Bamforth would be happy to answer that question for you. http://www.thebrewingnetwork.com/shows/475 Beats anything you'll get from the likes of us.