Aschecte - I didn't think you were argumentative at all and sorry if my message felt that way. (I guess that is the problem with the written word).
I'll have to look that up in Wild Brews. Here is the reference I remember reading from Mr. Brett himself, Chad Y at Crooked Stave -
http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1281637266&pg=&tpg=1
And as far as the taste of each acid, "tart" refers to an amount of sourness to me not a flavor. And to me the flavors of each acid change considerably without amount. For example, acetic acid at low amounts gives a subtle "round" low amount of sourness, which helps boost fruity flavors, while large amounts of acetic acid create a very sharp feeling on the tongue like vinegar and boosts the mineral type flavors.
weremichael - What type of sourness do you think you have in your finished beers? And one thought that comes from your experience is that you might not have a pure culture of Brett, it is very easy to get some lactic bacteria mixed in with your culture (there were some reports White Labs did this originally with their Brett C).