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That math is incorrect - depending on OG, 12 gal at lager pitch rates would be more like 800-1200 billion cells. In my experience, Brett gives you a lot of leeway in terms of pitching rates. Lower pitch rates just take longer, but can have more expressive Brett character. Honestly, one fresh...

Looks great!

Only one way to find out! Very possible only the Brett survived by this point, so your plan will likely work. Snacking a week ago is not a problem. The only risk is that it won’t get Bretty and this is a waste of time (so to be safe you could just buy fresh Brett). But I say go for it!

Expect 3-6 months for the Brett to chew through it. It will be worth the wait!

Starting off, you might as well bottle. If you’re still brewing in a year, then look at keg options. I started bottling, switched to kegging after a couple years, and now package according to style (sours and Belgians in bottles, rest in kegs)

My thought was you could bring the wort to 185 and add the hop shot then. Let us know how it turns oit

Yeah, you’d need quite a bit of 3.8 AA flameout hops to hit 6 IBU (~8 oz). if you really want to minimize hop flavor then you should use a hop shot (https://www.yakimavalleyhops.com/Hop_Extract_10mL_Hop_Shot_p/extracthopshot10ml.htm). You could do some basic math and corroborate with the free...

That’s good to hear. I just don’t understand why all three made such similar off-flavor forward beer. I really liked MF blend, solera 17, and sour P

So I bought some from B.B. and all three FW cultures SUCKED. DO NOT WASTE YOUR TIME AND MONEY ON THESE STRAINS! I told BB about the issue, and they sent me a care package with a bunch of free yeast - which was cool. But still, all three FWs made really bad 100% Brett beers. Straight up chemical...

Classic RDWHAHB scenario

The sour hour recently talked about a similar experiment - someone tried to sour some bud light or something - they said it was gross. But given the quality base beer, this might work. Fun experiment I guess

I really like wyeast german ale for Berliners. Why not bring the soured wort up to pasteurization temp with hops in the kettle and use beersmith‘s steep/whirlpool setting to estimate IBU? 4 ibus can’t be that much hops!

There is much debate as to whether to rack to secondary in sour brewing. I’ve done both - both methods can make sour beer. Your plan is fine!

Traditional ratio is : 60% 1 year, 30% 2 year, 10% 3 year. Yes, reyeast with 2 g CBC1 per 5 gal of bottled beer. May wish to add Brett when fruiting to encourage refermentation.

This happens all the time to people and infections are rare. 1% chances of any effect - even in a basement.

Although I’m excited to hear your results, this seems like a potentially bad idea to me. Sometimes dregs are not from primary fermentation but from bottle conditioning yeast. Ex: if this is CBC-1, then expect a bad homebrew. You shouldn’t have any problem attenuating pre-soured wort in the first...

Hard to say without a ph meter - let it go another day and check on it. 3.7 will still be nice and tart - you could always add another lacto strain (like goodbelly) and hope for more ph reduction. I’d shy away from adding straight acid to lower ph - not how quality sour beer is made

Aerate anyway just to be safe (which is what I do when doing this method)

I saw a study on Scott Janish’s website that found a 50% decrease in hop extraction when bagged. Further, dry hopping during active fermentation is critical to the NEIPA style (check out “biotransformation”). Add hops directly to fermenter - half on day 1, half on day 5 or so

I wouldn’t risk it. Buy two fresh packs