Apologies if in wrong section, but figured I would get more responses in the Wilds section...
Anyone know why there seems to be so little yeast in White Labs Brett tubes (e.g. WLP645). There is a thin coasting of yeast at the bottom (e.g. a couple of dimes) whereas for sacc yeast takes up half the tube.
Additionally any tips for harvesting Brett off a yeast cake to prime with (a la Orval)? I saved the yeast cake off a 100% Brett beer, do I just take a few drops of the slurry and add to bottles when bottling or do I need to do something more involved (e.g. take slurry, make starter, etc, etc) and add that?
Anyone know why there seems to be so little yeast in White Labs Brett tubes (e.g. WLP645). There is a thin coasting of yeast at the bottom (e.g. a couple of dimes) whereas for sacc yeast takes up half the tube.
Additionally any tips for harvesting Brett off a yeast cake to prime with (a la Orval)? I saved the yeast cake off a 100% Brett beer, do I just take a few drops of the slurry and add to bottles when bottling or do I need to do something more involved (e.g. take slurry, make starter, etc, etc) and add that?