So you are one of those daring souls who will embrace both bacteria and that unstoppable yeast Brettanomyces.
Lots of people think that Brettanomyces is like SATAN or something because it's hard to kill, spreads like wildfire, ferments pretty much everything under the sun including the screwy sugars in wood barrels and can overwhelm pretty much all other brewing yeast.
I suppose if you like the smell of hot sweaty wet dogs, leather and dirt then it's definitely the yeast for you.
Otherwise you might try to get some other yeast. But of course unless you are already very well skilled and equipped at managing the Brettanomyces to prevent cross contamination your brewery will already have been taken over by the brain eating zombies.
Best bet is to burn the whole thing and flee, pell mel, hands and arms flying in every direction, screaming into the hills before the Brett ferments you.
All kidding aside, I'd be very surprised if anyone on a hobby brewing board had sufficient history and knowledge of Brett to offer you anything more than the same warnings that might have kept them from ever experimenting with that yeast. But, then - - ya never know.
Check this guy out:
http://brettanomyces.wordpress.com/He's taken the yeast and its cultivation very, very seriously. Maybe he can help.
