I attempted to appease SWMBO by brewing a simple little extract wheat. As you can imagine, it's terrible. It's everything you don't want in an extract beer. Sweet, tangy...gross. It's easily the worst beer I've made.

I have a pack of Brett C. Would I be wasting my Brett C throwing it in that wheat beer to see what happens?

I'd save it for what you were originally planning to brew with it. Go grab an Orval or two or four and dump the dregs of those in and save the yeast pack for a on-purpose brew, rather than a rescue mission.

In order to make a good wild beer, you need a good base beer. If you plan on purchasing a sour beer or two, then throw the dregs in there. Brett C wouldn't help that much because Brett C is too mild to make the beer take on another characteristic.

Mark,

Would Brett C have any reasonable affect on a stout / impy stout or do I need to stick with less roasty beers for Brett C. ?

Is brett C. the classic cask brett?

Every time I tried to fix a beer with brett it got worse.

I don't know much about it really. I just picked it because it was a seasonal version.

What is Brett C exactly? Based on the context of the conversation I gather its a yeast of some kind... possibly a rescue sort of deal? Educate me.

Here you go, more than you've ever wanted to know.

http://en.wikipedia.org/wiki/Brettanomyces

Brett C is a wild yeast. It's similar to Brett A(namolous..?). In short, it's most consistently used to create strong tropical fruity esters. If you want acid try Brett L or a "lambic" blend with Pedio and Lacto (which are bacteria). I've only read about it. Here's the source: http://www.themadfermentationist.com/2007/02/1st-100-brettanomyces-brew.html

In re to use in a stout, I know I've seen Northern Brewer offer Brett C as apart of a recipe kit for a stout. So you have some knowledgeable people thinking that it would work well. Personally, I like the sound of it in a light/ funky saison. Roast and fruit do not sound like an appetizing combo.