I am working on a beer recipe with a similar profile as orval. I used the wyeast ardennes yeast as primary and wanted to build up enough of the orval/brett strain to pitch in secondary during dry hopping.
I essentially made a small amount of wort with DME to approx 1.035 OG, enough to fill a small (I think half pint jar worth). I pitched the dregs from the bottom of a orval bottle (which was tasty). I observed all the proper handling and sanitation steps, i.e flaming the bottle after opening and before pitching -keeping foil over the top ect...
A little over 24 hours has gone by and the jar has been sitting on my stir plate at ambient temp in the kitchen. The amount of bubbles rising and the foam in the jar is pretty intense. I am curious whether such high level of activity would be present at this point simple from dregs?
Is it possible I have a contamination and another organism has dominated the wort, perhaps wild yeast? OR is the revived brett/orval yeast strain just this damn active?
Is there a method for determining this before I pitch into my 5 gallon wort post primary and ruin the whole batch with this really active fermentation material?
Looking for a sanity check.