Originally Posted by hunterlab
Have a ? On the BRETT can I cold crash it and decant the old wort for a fresh batch just like a normal starter?
Just to reiterate what was said above, the fruit lindemans -- except the cuvee kriek -- are all pasteurized so there is no live brett or bacteria in the bottle. So all you really have in that starter is the brett brux. You won't get any lambic sourness just out of brett brux, you need the bacteria to produce sourness. I wouldn't want you to devote a year of aging to that beer expecting lambic and instead being disappointed you only have a brett beer.
You may want to try to find the lindemans cuve renee gueuze, which is not pasteurized. I've never seen the cuvee kriek but it's an option as well. I know Timmermans makes a gueuze, too, and it is not pasteurized. If you have access to American sours or other non-pasteurized Belgian sours those would help add other strains of brett and some bacteria to your starter. Jolly Pumpkin, Russian River, Cascade, etc.
You could also supplement with one of the blends from Wyeast, White Labs, or ECY if you can find it.