The more I think about it, and the more (or as the case may be, less) information I find lying about the place, the more I get the feeling that Brett fermentation is still very much in the Godisgood stage. We seem to have little understanding of the specifics of fermenting wuith Bretts and even of the peculiarities of Brett's metabolism, and quite a few pitching schedules (like Vinnie's elaborate "Sacch followed by Brett followed by Lacto&Pedio plus two more Bretts") seem almost like a clever ruse to give a semblance of reproducibility to the whole affair.
Almost as if "Just pitch some dregs from whatever sour your have on hand" sounds too un-scientific.
[/musingsendhere]