Clarifying a "sick" beer

[halfmonk]

The beer is still developing. It's been in my basement where it might be too cool for the Brett to really have fun. I may move it upstairs to a warmer temp or just forget about it for a while and drink something else.

[BrewerJ]

yeah if its below sixty it will take a while, like you said just forget about it for a while.

[brewinhard]

The beer is still developing. It's been in my basement where it might be too cool for the Brett to really have fun. I may move it upstairs to a warmer temp or just forget about it for a while and drink something else.

I have found that I get the best aroma/flavor characteristics from brett strains when I let them secondary ferment a beer in the high 50's to low 60's over a longer period of time. This cool conditioning helps the flavors to meld better with the base beer without the brett "running away" with overly horsey, goaty, or barnyard notes. The characteristics imparted just seem to be more complex than one dimensional IME.