Going to try a 100% Brett fermentation and needed some help.
2) will Brett Brux Trois strain also work well for a primary fermentation (if I can't get my hands on Brett brux/lambicus)?
3) there seems to be a lot of variety in how fast I should expect these to ferment out- some say months, others something not too longer than a typical ferment schedule.
4) are starters necessary?
Having done a few all Brett beers:
2 - I don't see why not
3 - I guess it could be highly dependent on strain and temp. I'm recalling that my ferments were basically done in 1 month. However I probably allowed the ferments to continue for a few weeks after that to be sure so I didn't get any bottle bombs.
4 - Yes unless you are doing a small batch size. Do not chill the starter because Brett takes a long time to get restarted after being cold.