Originally Posted by philiphirz
I pulled it out of the keezer and set it in a room in my basement where I age my sour beers. I will put it back on tap in a couple of months and report back if anything interesting happens.
do let us know how it turns out.
i just tasted the leftovers from my Brett B starter... yuck. a mix of band-aid, smelly cheese and feet. really unpleasant. the brett got plenty of O2 on the stir plate while the starter was doing its thing, i wonder if that contributes?
i'm nervous about pitching this foot-cheese mix into my saison, but i'll spin the wheel and do it anyways. the saison will have 6 months with the brett, with much lower oxygen levels... i hope this will help.