I am interested in doing a100% brett beer. After some research, it seems that brett needs to be pitched at lager cell count levels, usually under a couple of steps going from a smaller starter to a bigger one. So I started of with a pack of WY brett Lambicus and made a 500mL starter, put on a Stir plate and let it ride for 3-4 days. I read that brett takes a little more time. After a few days, I noticed that the starter smells a little vinegary- again followed up and learned that brett produces acetic acid in the large presence of O2. The best way to describe the smell- it smells exactly like hydrogen peroxide does after coming into contact with skin.
In a nutshell, is the starter a lost cause or am I ok? If its ok should I use a stir plate as I bump the starter up or not?