Ok, so im thinking of doing a stout, with a good amount of chocolate malt, little roasty character, and then fermenting it with Wyeast Brett L. only. Which is suppose to produce a Cherry pie flavor. Gonna try to shoot a mash PH of around 3.5 (not completely sure of this yet). To control the PH im gonna use a decent amount of acid malt. This is a little bit of a drunken Idea, so lets here some thoughts. I'm pretty sure I have never read of this being done, so might be a neat experiment.