I brewed a Scottish strong ale a few weeks ago with an OG of 1.106 I used a WLP028 yeast cake from a previous batch, oxygenated heavily, but fermentation stalled out at 1.040. In hindsight, I mashed too high for this recipe, I should have gone lower to push fermentability.
So that said, I'm thinking this might be a good candidate for my first attempt at souring. The beer at the moment has a really good malty flavor, the kettle caramelization has a nice nutty, toffee flavor, but the overall delivery is just way too sweet. I though adding some Brett, knowing its ability to chow down through some of the unfermentables, might make for an interesting end result. But which Brett?
WLP645 Brett C seems to make the most sense, its from English type ales, but I don't like the pineapple aromas it promises. The alternatives would be Brett B and go Belgian, or Brett L and go smoky, spicy and horsey.
I've got zero Brett experience, so help me out please.