I think my wife hid my most recent zymurgy. the 30 minute boil was just to save time since it's a low hopped beer and Im not trying to get much maillard reaction products. I actually have a bunch of yeast to use, probably about 500 ml of yeast. I'll probably throw the whole thing so the yeast isn't stressed. speaking of, anyone know if brett needs oxygen to multiply? Chad's dissertation mentioned they are facultative anerobes but I dont know to what extent compared to s. cereviseae.
Brett does enjoy oxygen just like regular saccharomyces. This will help your fermentation take off faster than if you didn't use any. Brett can also metabolize remaining sugars/starches with little micro-oxygenation (think oxygen absorbed into a barrel or through carboy hood) as well which makes them so successful in extended secondary aging.
Some have experienced that giving no oxygen with a primary brett only ferment can take longer for the beer to begin fermenting, but can also increase the brett presence in terms of flavor and aroma characteristics. While others say oxygenating the primary wort can result in faster brett growth which can sometimes lead to a cleaner brett fermentation. Both methods are up for scrutiny and each wild brett pitch will perform differently.
I have aerated my wort with an average sized brett pitch and have NOT aerated my wort with a larger pitch. Both fermented quite slowly to reach a standard FG. As far as comparing finished products, both were quite "bretty" showing the strains' characteristics that were used. With that being said, I did have a faster start (24 hrs) with the aerated version vs. 48-60 hrs with the non -aerated one.