Well fermentation has been done for about a week now and things appear to be done. Looks like I have a medium flocculating yeast with good attenuation, I got 83% on this batch. Very saison like and spicy but with a little more residual maltiness. By some miracle the Brett that was in the colony grown by my wife hasn't showed up at all so I don't know what's up there, I was hoping for a far less clean finish but not upset at all with the results. When I brew my all local brew should I not wash the cherries in hopes of getting some funk off them or should I just leave it as is since it is drinkable?