So I am trying to figure out how to brew some sort of IPA or hoppy pale in spite of the fact that my basement is about 68 F and I don't have a fermentation fridge (or much ability to mess with ice packs/swamp coolers etc). I've hit upon the idea of brewing a 100% brett IPA (possibly based on the Mad Fermentationist/Old Sock Brett IPA -- http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html). For anyone with experience doing 100% brett brews, do you think I will do alright starting around 68 and allowing it to free-rise? Or is it likely to yield unpleasant results? The only Brett experience I have is to finish some Belgian brews, so I'm not sure how it performs at those higher temps. Thanks for any info you can share!