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I've used GP in saison, i tried it in a low ABV recipe hoping that it would prevent the beer being really thin and watery. The grist was approx 75% gp, 25% torrified wheat. It worked, the beer was still nice and light, but not watery. I say go for it!

I do something like this, i keep some corny kegs in a outdoor shed. I'm in north east scotland so temperatures don't get too high, but there's still some variation. I sometimes have to alter the CO2 pressure to counter the seasonal change in temperature, but it does work well after some...

My idea with the ESB is that the fruity brett flavour might be complimentary, though it will no longer be an ESB. I'm interested to see how brett will work with a recipe I have and not really concerned with style guidelines. I'll possibly caramelise some wort to try and strengthen the malty back...

Thanks for your input folks!

I recently made my first 100% bret beer, an ameican pale using Brett C (whitelabs). It came out really well, so I'm keen to try some more. I'm considering an ESB, as I've never tried one with brett and think this could compliment some aspects of the style. Do any of you have any other tried...