Brett (the wild yeast, not the person)

[alikocho]

Having gone over to the dark side and started using lactobacillus and brettoanomyces in my beer, I've got to thinking about trying an all Brett fermentation (i.e. no Saccharomyces). This has been done by Pizza Port (Tomme Arthur) in Mo Betta Bretta (brett anomalus) and Russian River (Vinnie Culurzo) in Sanctification (brett b, brett l, and lacto).

Should I do it, or is it just too weird?

[SteveW]

I suppose it depends on whether you like the three beers you've mentioned!
I'd say go for it, and bring it along to a meeting sometime so we can sample it too!
How long would such fermentation take?

[I_used_to_brew]

It's too wierd. They are niche beers, possibly ones you might want to try by making a gallon of in a DJ. Would you want to be lumbered with a full batch of it?

[alikocho]

I was going to make 2.5 gallons max in my little Better Bottle which is now my funk tank. Should take about a month to ferment.