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Exactly. Some people leave it in one fermenter the whole time, but you might get a fair bit of oxygen ingress if you did this in a bucket. So in your case, I'd transfer early if you want it to age on dead yeast, or wait a while if you don't.

I like to wait until a lot of the sacch has dropped out, so I usually give it a few weeks and fine it before I transfer. But lots of other people like to age it on dead yeast, since the brett will go to work on the compounds it releases and you might end up with a funkier beer. I think either...

Here is what is in Bug County this year:

Mine arrived today. Brewing a 1.044 spelt saison (70% pils/30% spelt) with the brett/saison blend this evening. The temperature range listed for this blend is pretty low for a saison: 66-72. I think I'll keep it within that range for at least the first day or two, then let it finish up at...

I have a gallon jug with an airlock into which I pitch dregs/new cultures/etc. I occasionally feed it with fresh wort, and when I'm making a sour beer I will take some liquid from the middle and pour it into the new wort/green beer. Obviously I'm pitching very low quantities of whatever is in...

I've done this, with good results, but only on very dry beers. If you add bugs to a beer at 1.011, there is a good chance that they will eventually take the beer down as low as 1.000; assuming that 2 gravity points = 1 volume of carbonation, that's 5 or 6 volumes. So if you're set on trying...

Here's the response I got about cell numbers in the saison/brett blend.

That's basically the process Jamil describes in Brewing Classic Styles: he cold crashes once he reaches the flavour profile he wants. Presumably this is even easier with a keg, since you could vent it occasionally if there was a slow build up of gas even at fridge temperatures. But it's not an...

Oh thanks, I knew I'd read that somewhere, I was looking at the wrong line on the page. So the amounts they are providing suggest that the blends are intended for secondary fermentation.

I think I'll probably do something like that with at least one of mine: brew a brown ale, maybe with oats for body and even a glycerol producing yeast like 3711 that will dry it right out, then blend back with some of the sour ale. The only other ways I can think to do it are pasteurization, or...

Yes, here's what they say on the product info page: But there is no cell count listed on the pure brett blends, only on Funktown.

Oh that's good to hear. I used d90 candi syrup in my second attempt, because I figured all the body from the crystal malt was being fermented out anyway. I transferred that one to secondary yesterday, but its still pretty young so I can't tell if some other flavours will come to the front to...

Does anyone know the cell count in the brett blends? I thought I saw it on the website, but I can't find it now. Are people planing to use them for their primary fermentation, or pitching them after/with some sacch?

It seems like a few people here have had success with using lacto to make a fairly quick sour: either pitching it a few days before pitching a yeast, or pitching yeast and lacto together. I've tried doing this with lacto and brett trois, the idea being to get sourness and high attenuation...

I think so. The acidity, lack of hops, and simple sugar should be ideal conditions for lack to grow in. That said, since my wyeast pack was so old I think the sacch numbers were pretty low. With a fresher pack, maybe the sacch numbers would have grown too. There may also be brett in my...

I bought a pack of wyeast berlinerweisse that was past the six month mark, and split it into several starters, one of which was apple juice to encourage lacto. Point is, after several feedings over last few months, I think I have a largely lacto culture. It grows quicker than sacch or brett, in...

These are up, if anyone is interested. I just got the Lochristi blend, the brett saison blend, and the vermont ale. Sent from my VM670 using Home Brew mobile app

That should work fine, and a lot of people do it that way. I've had success pitching large amounts of lacto along with the yeast. Kristen England suggests a 5:1 ratio in Brewing with Wheat, but since I don't have any way to measure it I just let a large starter sit for a week, then pitch it...

There's some good info about cooling times in the Basic Brewing Radio interview with Jean van Roy from Cantillon (direct link to mp3). He says that one concern for homebrewers is that their smaller volume of wort will cool down much more quickly, especially if spread out in a wide coolship...

Good point. Well, I'm going to enter it either way, but don't worry: I've got suitably low expectations.