This one is actually looking good for Christmas, though there are a few things about which I'm confused.
To recap, I brewed this on 29 June, OG of 1.073. I kept it at 66F. On 13 July, it was at 1.012 when bottled 1 gal and racked the rest to secondary and pitched Brett b. I've kept my hands out of it since then and just today drew the first sample.
First puzzle is that today the SG is... 1.012. I expected the brett to take it way down. What's wrong with my thinking.
The cool thing, though, is the difference in taste. The un-bretted version has distinct banana notes, which are almost too much. The brett version, though, is delicious. It's just the faintest bit sour and has a lovely underlying funk (for a Belgian, is that f'Unque?).
My other question is about the banana in the un-bretted version. Is that just the yeast, or was it the temp, or???
I'm going to go ahead and bottle this, putting some away for next year. I'm pretty satisfied with this but will enjoy seeing how it ages.