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yes it's that easy! One thing to be wary of that I am aware of is that some breweries use a different yeast to bottle vs what they ferment with. This is usually done on proprietary strains and I have heard of it being more common with Belgian beers

I would just say leave it on the liquid until you want to use it. The more you open it up and transfer it around the more chance of something unwanted getting in

Overall once the fermentation is done you basically just have a large bottle of beer on your hands so you should treat it as such. I usually leave my beers sitting in primary for 2 to 4 weeks in my living room (I temp control with a tub and ice packs for the active part of the fermentation). I...

Try plugging it in here: http://www.yeastcalculator.com/ This will help you with your step-ups. I would just step it up once and call it good.

If the beer is really that high of an OG then having krausen still after 8 days isn't a big deal. Some of my beers take a couple weeks for it to fall. This can happen especially when you are fermenting a little lower on the temp spectrum.

When my beer that I got to 16% got stuck what I ended up doing after about a year was cut it in half with 50% pre-boiled water, pitched some champagne yeast into it to dry it out further and dry hopped it to make a nice alcoholic dry IPA

I personally wouldn't trust it. Your mash tun is full of lacto and probably your valve and other things on there too.

I think the main issue is alcohol tolerance of the yeast... at 22% it's going to be hard to get much to keep fermenting that

No I didn't try that yeast, I tried to re-pitch wlp99 and champagne and it's didn't work. Good luck!

I understand but I dunno if that yeast will be able to handle that high of alcohol. I did a big beer that I was able to get up to about 16%, right before the fermentation stopped I put in an additional pound of corn sugar (I had been feeding it daily) and it didn't ferment it. I tried to add...

Take a gravity reading and see where it's at

I wouldn't bottle it until it's aged for a bit. Depending on what you cultured some of the bugs in there could be slow workers and keep fermenting slowly over a few months causing bottle bombs. What kind of beer did you have in there. If it had a decent amount of hops then you probably have...

What is the yeast and have you taken a gravity reading?

I don't think Brett will be able to survive in something like that.

If your beer truly had an OG of 1.21 and it's at 1.056 then that puts it at about 22% alcohol which means it's probably done fermenting. The attenuation on that is about 74% which is within a normal range for yeast to be in. I am gonna say there is probably not much you could do to get it down...

Do you just want it to be weird funky and hoppy or are you going to age this for a bit and let it get really sour? If so then don't use many hops at all as they will inhibit the bugs. I would shoot for maybe 10 IBUs

you should get some ferm-cap too that'll help prevent overflow

Do you normally taste your starters? If so do they usually taste sour? Sour isn't a good sign and I wouldn't potentially infect 15gal of wort with that one. IMHO just go to the store and get a few packets of us-05. It's the chico strain and works really well in a pinch.

Agreed with above. You can just use LME. I use that for every starter I make

Just so you know it's actually not Brett. White labs did some research into it and discovered it's actually a wild sac strain. Look here: http://www.whitelabs.com/yeast/wlp644-saccharomyces-bruxellensis-trois Click on the "(Formerly named Brettanomyces bruxellensis Trois)" for an explanation...