Repitch on Brett cake, and keeping Lacto alive

I will ferment 2.5 gallons of 1030-1040 wort with Brett. C. (with a proper starter before, from a WL vial). Could I repitch a 1060-1070 wort (i'm thinking maybe 1.5-2 gallons) on the cake, when I rack the first beer off, after 3 or 4 weeks?

Another part of the 1030's wort will be fermented with lactobacillus. Would It be possible to harvest and keet the lacto alive for a few months, so I could reuse it to ferment out my very large crop of hot peppers at the end of summer?

Thanks!

I have repitched on Brett cakes a few times, but IME it takes longer than 3-4 weeks to achieve the Brett character I am looking for.

You can certainly save Lactobacillus, in fact it usually manages a freeze/thaw cycle better than yeast. I would recommend freezing a few small samples of washed cells with some fresh wort and glycerol (aka glycerin) to ensure viability after a few months of storage.

ColoHox said:

I have repitched on Brett cakes a few times, but IME it takes longer than 3-4 weeks to achieve the Brett character I am looking for.

You can certainly save Lactobacillus, in fact it usually manages a freeze/thaw cycle better than yeast. I would recommend freezing a few small samples of washed cells with some fresh wort and glycerol (aka glycerin) to ensure viability after a few months of storage.

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More than 4 weeks? I'm talking about a primary ferment with brett, not a secondary.

Tiroux said:

More than 4 weeks? I'm talking about a primary ferment with brett, not a secondary.

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In that case, the bretty characteristics will generally be milder. It'll have its own yeast flavor after a month or so but it won't be what you typically think of as brett. Regardless, it'll be tasty.

bovineblitz said:

In that case, the bretty characteristics will generally be milder. It'll have its own yeast flavor after a month or so but it won't be what you typically think of as brett. Regardless, it'll be tasty.

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Yhea I know! That Brett CDA is going to be delicious!