I am about to bottle a flanders red coming up on a year of aging. I would like to re-yeast with some very active liquid slurry that I cultured up from a bottle of Sierra Nevada/Russian River brux. I am assuming that it is some mixture of a belgian ale strain and brett b.
About how much slurry should I add to the bottling bucket for a 5 gallon batch?
I don't know what is in that bottle or what they use to condition with, but usually, the conditioning strain isn't what is fermented with. Anyways, I would go with about 200 mL or so of slurry.
200 ml is a **** ton of yeast for bottle conditioning. That's probably more than enough to ferment a regular beer. I would just take about 5 to 10 ozs of the liquid from your starter (no sediment) and add that to the bottling bucket for 5 gallons. All you need is a small amount of active sacc or brett to work on the priming sugar.
Brux conditioned with Brett B, it says so on the bottle. I was more curious as a general inquiry about reyeasting with liquid brett vs. rehydrated dry yeast. I may end up using Brett Trois, so I was more interested in the amount than the actual yeast in question.