Resurrecting expired Brett
Hello, fellow wild brewers!
I am just starting my first beer fermented with creatures other than Saccharomyces (a Berliner Weisse with a fresh Wyeast Lacto culture and a pinch of acidulated malt in the mash), so I am very excited to be joining the exciting world beyond the limits of conventional yeast. If it's sour, I love it!
Today, my LHBS gave me some free Brettanomyces clausenii and bruxellensis (one vial each) with an expiration date of December 2007 - so I assume that 99% of the cells are probably dead or at least very weak. I am usually pretty good at resurrecting almost-dead yeast (I enjoy it, in fact), but having never dealt with Brett cultures, I'd appreciate any suggestions as to how to nurse these back to life and propagate them. Same procedure as for regular yeast (i.e. making a small starter and stepping it up), or do I need to do something special?
Also, can these (as well as bacteria cultures like lacto and pedio) be frozen with glycerin like regular yeast for storage?
Finally, I assume that, when using glass equipment, cross-contamination with regular yeast won't be an issue if I follow proper cleaning and sanitation procedures? I do have a separate set of plastic equipment for my wild brews (bucket/hoses/racking cane, etc).
Not sure what I'll brew with the Brett yet if I manage to resurrect them - maybe a Flanders Red or a funkified Brown Ale.
Thanks for your suggestions!
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Saison, Berliner Weisse, sLambic I, sLambic II, IPA, 70/-
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Dark Mild