i think it would (should) be brett, i personaly dont mind a bit of funk/sour on the taste, especially on the style it is.manticle said:Depends what you mean by she'll be right. I've seen images of brett pellicles that look similar. That is definitely characteristic of microbes other than sacch cerevisae at work.
Might be a wonderful thing but get it separated from everything else, keep oxygen away and let it age.
Is it in a hessian bag?