Any idea what you grew? I have 3 bottles from them and I'd like to get some of their bugs. Specifically, if like to get their "farmhouse" yeast but I have a boxers revenge, commercial suicide and atrial rubicite and those have more fun bugs in them. According to their website, those three all have "Farmhouse Yeast, Wild Yeast from the Texas Hill Country, Brettanomyces Yeast, Souring Bacteria" in them. Curious which one you harvested and what you got and what the best way to harvest them all (no stir plate I imagine).
I harvested from 2 bottles of Noble King and 1 bottle of Wytchmaker. I'm trying to make a Noble King clone. I emailed the brewery with some questions, and according to them, they use the same blend of yeast/bacteria for every beer they brew.
From what I understand, they used to use 3711, but as of last year they use a blend of wild yeast "from the Texas hill country". I'm assuming there is wild yeast, 3711, and maybe some lacto in there as well? Either way, they told me they use the same blend for every beer. They also gave me the recipe for Noble King!
In hindsight, I wish I would have left out the Wytchmaker dregs - the Wytchmaker came across more "bretty" than the Noble King, which is more sour. I tasted the starters, too, and the second step was very belgian-y (tasted fantastic), and the third step had more of a brett character to it.
I'll keep ya'll posted on it, though. I can tell you the bottles I harvested from were about 2 months old, and the yeast was very active. I poured the dregs from 3 bottles into a 500 mL starter (1.030 OG), then stepped that up to a 1 L, and then 1.5 L, all on a stir plate. I added O2 and yeast nutrient at every step. When I pitched the culture, I had very active fermentation within 6 hours (yeast nutrient and 90 secs O2 in the fermentor). I had a massive starter (I'd estimate like 400 bn cells) after the third step. I also harvested some from the starter which I'd be willing to trade for some lacto brevis or ECY Berlinner if anyone is interested.