Brett L fermentation questions

[wswing86]

Hi all, just did my first 100% Brett L brew. Never used Brett L before so I figured I'd just do something crazy. My fermentation took around one week to show any signs of activity, with a very muddy, thick Krausen forming and a good amount airlock activity. I know Brett functions a little differently, but I'm worried about an infection. I was meticulous with sanitation (I know Brett is an infection technically) here is a picture below. Seems to be a lot if yeast sticking to the inside of the Carboy walls! Any feedback would be great!

 

[eastoak]

that looks like a normal krausen to me and only time will tell if there is anything other than brett in there.

 

[wswing86]

Cool, this Krausen has stuck for around 2 weeks with steady airlock activity, no signs of going away. My main question assuming I've kept it clean enough is when to rack this thing? I'm thinking of racking onto 6-8lbs of either blueberries or peaches, with Pinot Grigio soaked oak chips to create something extra weird. Thoughts?

 

[eastoak]

unless you have other bugs the brett will not super attenuate so check the gravity 3 days apart to see if it's reached FG.