So I did my first 100% Brett L. beer. I made a starter because the amount that I got from white labs was tiny. I first made a 1/2L to pitch the yeast, saw bubbles etc. and let sit for a week. I found a beautiful yeast cake on the bottom and I wanted to re-energise the yeast before I pitched so I added another 1/2L of liquid. Off it went for about 4 days and by the time I was ready to pitch I had a lot of yeast cells.
It took off and within 12h I had about a 1.5in layer of kaursen and it was bubbling like mad. That was about 18 days ago. Currently there is still some bubbling, once every 10 or 15 minutes if that but there is still about 3/4in of kaursen. I heard that this is a very slow fermenting yeast and I know I didn't under pitch it with the near instantaneous start, but is this something to be concerned about? Should I give it another 3 or 4 days before I start shaking it? It's currently in a glass carboy so checking with a hydrometer is difficult at best and I don't really want to do it.
My rule has always been to wait until the kaursen settles, does that happen with the Brett L. eventually or is it getting to the point of just racking it?