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Great to hear. Post your results so we can continue to learn what everyone gets from their process.

It's all time dependent. If you are consistent at making starters every 3-5 days you will be fine. The issues arise when it sits there with foil and no active fermentation.

Maybe? Likely not much. I'd wait 3-5 days and do another step. After this step you should start seeing some activity.

Yes, there is still likely microbes. However the cell count is very low, so don't expect to see a krausen like you do with normal pitching rates. Gradually keep building up the starter and the rule of thumb is no step bigger than 10x. Good luck.

Thanks for the nice words. I did morph my technique a bit over time. I moved to doing at least a wake-up starter (2 step is better if old or a single small bottle) in the bottle if I'm relying on the dregs for primary fermentation. The easiest way is to save some late low gravity runnings and...

So fun to see this thread still alive. 0 IBUs is just fine, many sour beers are done this way. Hops are really only needed for 2 reasons: antibacterial needed for spontaneous ferments or flavor. So for the first reason, you are pitching plenty of good yeast and bacteria. For the second, it all...

As far as activity after 48 hours that is a maybe and depends on how viable the dregs are as well as the quantity of the dregs. I moved towards doing a small starter (2-4 oz) in each bottle a few days before brew day (freeze some second runnings to use for starters). You will eventually see some...

Thanks brwagur. I'll send him a PM to see his experience. I'm quite curious how well it works when not in the optimum alcohol range. I guess Wyeast and Yeast Bay both add it to their blends so it must do something.

So did you try it? Looks like no one has any experience.

Hey guys, sorry to be late to the conversation. It looks like you got some good advice already. Blow-off is a bit tough with these small 1 gal jugs. I'll give you a few tips: - 1 gal mark is about to where the main body starts curving toward the neck - you can do a small starter ~ 2 - 4 oz of...

I finally got around to listening to it. You did a nice job, Dan. It's good to see that the information is still relevant. I still use this technique with the 1 gal batches off of my main batch, but more with isolated strains than bottle dregs. It's pretty interesting to see the changes in...

Hey guys, it looks like everyone is making good progress. I got mine stepped up and ready for my individual batches. I'll be making 60 oz of wort for each strain. Which I'm hoping will yield me 4 bottles to taste over the course of a year. With the help of Sam and Luke, we have a pretty...

Hey guys, this is Jeff Crane from Bikes, Beers Adventures. I have just posted some insight into the logistics of brewing with 20 strains of Brett at once. Let me know if you have some feedback. http://jeffreycrane.blogspot.com/2013/07/the-great-brett-experiment-w-eureka.html I also put...

Used it all. And ardyexfor is correct that by leaving it on the cake you will produce a more Brett forward beer. You can rack to secondary and will still get plenty of yeast and bacteria still in solution to finish the job.

Thanks for all the inspiration in this thread. I looked over many designs and tried to be a bit creative with my materials. I built a collar for the GE 7 cu ft freezer that many have used from used wine barrel staves. To keep this post short, here are a couple pictures and a link to a more...

I can concur about the use in secondary. It lends a very mild "Brett" character that is more to the stone fruit flavors rather than the barnyard. The intensity of flavor is restrained and gives just a hint that the beer is a Farmhouse style beer with a mixed fermentation. It is a stark contrast...

Are you sure of the model number? It looks like there are two versions of the GE 7 cu in freezer and some fit 4 kegs and some don't. Mine fits 4 ball-lock kegs no problem. We could confirm if it is your freezer or kegs if you want to measure the dimensions. If you post them, I can compare them...

For next time, I found the viability stays much better for Brett and other bugs when kept with beer. The trub actually is a carbon source for Brett and can keep it alive for a long time. So the best way to keep it is to pour it off, with some of the beer on top. Keep it at room temperature also...

smokinghole - I had the same experience with my Table Saison with 100% Brett Drie - I really think it has something to do with the sugar complexity in the wort. dstar26t - Nelson and Trois (Drie) are very complementary - they basically build on each other. I think Citra and Amarillo will do...

monkeybox - I really liked my ESBrett I did a while ago. It was the second runnings from a barley wine, but is basically an ESB base. As othellomcbane discussed, the Brett can produce a thinning of the mouthfeel so I think some crystal malts really help. Plus I have found that the more complex...