(Scene: an abandoned graveyard. Night. Lightning flashes in distance and thunder rolls. The earth starts to shudder. Cracks begin to form on the ground. Bits of dirt fly up into the air. A hoof appears, reaching up from beneath the surface, then another. A lightning flash reveals a frightening sight: a tapir, covered in wet earth, worms, and horribly decomposed).
NEONMEATE: (booming) Who utters my name? Who is it that wakes me from my sepulchral slumber?
yes it's true i brewed with brett anomalus in primary for a berliner weisse - i then added lacto (from yoghurt). it was interesting, anomalus does taste very pineappley. Unfortunately one of the hazards of brett brewing (and i know there's lots of info on how to avoid this in wild brews and on babble belt) is that it can produce acetic acid. And when it's your primary yeast that can be quite significant. It did settle down with about 8 months, but still had a bit of acetic flavour. So if youre going to brett-only brew then beware of letting it have too much headspace in the fermenter. i think. im not fully up on the chemistry of it - best to do some reading. but the acetic acid thing will probably stop me doing it again - im more than happy with the contribution brett makes as a secondary yeast.