Making a Brett starter for bottling

[chemman14]

I am planning on making a brett starter for bottling my sour beer. My current plan is to do a 500ml starter, then a couple days later add 500ml of the sour beer to prepare the brett for the acid shock. I was going to do this starter with corn sugar, since that is what I will be using for bottle conditioning. My question is what ratio do I use? For my sach starters I do 100 grams per liter. Is it the same for corn sugar?

 

[RPh_Guy]

(Bump)

Is it common to do starters when adding Brett at bottling?

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MtF suggests NOT doing a starting when adding Brett after primary fermentation: http://www.milkthefunk.com/wiki/Brettanomyces