I started with a brown ale based on DFH's Indian Brown. I used European ale yeast. OG was about 1.065; finished at 1.008. Added brett L. in early October. Kept at cellar temp. Prominent brett pellicle. Questions: I have little experience with bretts. How long should I let this alone? How do I know if it's ready? What sort of thing to I look/taste for? Also, any suggestions on how to proceed (i.e. blending, introducing cherries, and what not)? I'm just sort of treating this like an experimental/project beer. Many thanks!
You won't get much sourness from using strictly brett. I've found brett b. adds some cherry pie-like flavor (i have no experience with brett L), but you need to add lactic acid producing bacteria for sourness (pedio, lacto). Have you sampled it recently? Gravity reading? If not, your current time at 5 month in would be a good time to test it out.
I don't think it is going to drop all that much from 1.008 and as said you may not get much sourness either. Brett can produce some acids but not like what you would get from using bacteria. You could check the gravity while being careful to keep the pellicle intact as much as possible. And possibly a taste sample. Then you can decide if you want more brett character and something different (like adding fruit or bacteria cultures). You might need to add a sugar source to get more brett at this point.
If you leave it long enough that gravity with drop to 1.0. Brett will eat everything given enough time. My flanders was 1.0 when I bottled it.
