I will ferment 2.5 gallons of 1030-1040 wort with Brett. C. (with a proper starter before, from a WL vial). Could I repitch a 1060-1070 wort (i'm thinking maybe 1.5-2 gallons) on the cake, when I rack the first beer off, after 3 or 4 weeks?
Another part of the 1030's wort will be fermented with lactobacillus. Would It be possible to harvest and keet the lacto alive for a few months, so I could reuse it to ferment out my very large crop of hot peppers at the end of summer?