I grew up starter cultures of all three of the brett strains in my library; white labs B. brux., B. lamb., B. brux. trois (650, 653, 644). Approximately equal inoculation rates into 2.5 ml starters, and those into 25 ml cultures, all shaken together at 28 degrees. The brux and trois cultures were done and dropped clear in 16 hours or so. lambicus was not very active and is only now showing obvious activity a day later. I use brux and trois solo as primary fermenters, have never used lambicus in anything. Does anyone use this strain as a primary fermenter, and if so is it pokey? I was going to do a test batch with lambicus as primary and one with all three strains mixed.