I tried the all Brett fermentation at around 82F. 5 days in and the fermentation is going strong and the Brett B is producing the big esters and juicy fruit flavors I was looking for, kinda reminds me of the Dupont Saison strain but more intense. The only unusual observation is the SO2 is super strong. It was really apparent on day 2 and has been gradually declining. I know SO2 will eventually dissipate, but I'm wondering if this is normal or if something went wrong.