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Old 03-05-2010, 05:30 AM   #1
Oct 2007
Albuquerque, NM
Posts: 238
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Anyone done it? What is the best way, time, etc? I think capturing and keeping my own strain of Brett would be super badass. I think I could get a microbiologist to help me out.
Up Next: Coffee Stouts, Brett Beers, More Sours, Quad, Brown
Primary: Sour
Secondary: Sour
On Tap:
Bottled: The Queenella Dugbe RIS, Avlan RIS,

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Old 03-07-2010, 03:47 AM   #2
Sep 2007
Posts: 2,553
Liked 24 Times on 23 Posts

Yeah, that's what you will need (a microbiologist). They will probably put it on agar plate and grow it up and isolate it from there. I haven't done this in my homebrewing 'career' but did back in college and it is straightforward enough.

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Old 03-08-2010, 02:27 PM   #3
Aug 2006
Posts: 122
Liked 1 Times on 1 Posts

I know a microbiologist who cultured a strain of Brett A from a up from a bottle of french cider. He put it on agar an isolated it down to a single colony, then built it up from there. Now he keeps it in a wine bottle with an oak dowel on top. I had a beer fermented with just this yeast, and it was the bomb.
currently brewing:
Meridian IPA
On Tap:
Bohemian Pils
-Baltic Porter
-Belgian Brettanomyces Amber

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