My experiment in using a brettanomyces culture to try to evoke the twang of Guinness Extra Stout (described here) continues apace. Last night I added the funky yeast and this morning, their activity was visible. I almost lost my nerve: when I transfered the beer into this carboy, I tasted a bit, and it was marvelous. Sally asked if I was sure I wanted to risk screwing up such a wonderful beer, and I'll admit to a bit of second-guessing. But hey, worst case is I brew another batch and forget the brett.
In any case, I write all this as an excuse to post a picture of the stout, so you can see the yeasties in action.