Add Brett to secondary or primary?

[Aristotelian]

I recently brewed a saison that is completing primary fermentation. I have a portion set aside in a 750 ml wine bottle to do an initial brett/wild experiment. I was thinking of pitching bottle dregs (either Orval or JP Bam Biere) to make it a Saison-brett and aging for a couple of months to consume the rest of the fermentables, then transfer to a bomber to age further in the bottle.

Would there be any advantage/disadvantage to racking to secondary to pitch the dregs, or can I just pitch them on top of the saison cake? Would there be anything to worry about having the beer sit on the yeast cake for 2+ months?

Any opinions on whether to pitch Orval vs JP or both?

 

[Double_D]

1. I might try a 750 for each, orval dregs and jp. I'm a huge fan of jolly pumpkin. But they charge for their beer. Expensive sours are the reason I got into souring beers

2. I thought you were using 750s. Are you talking in the future or with this current brew? If I'm doing extended ageing, I transfer to a secondary. If you want Brett character you could just pitch it in primary, next time. Sitting on a yeast cake will get you arguements both ways. I probably wouldn't but it probably won't hurt.

3, I prefer jolly pumpkin, only because it's sour and orval is a pale with Brett. But orval is very good..

 

[Aristotelian]

1. I might try a 750 for each, orval dregs and jp. I'm a huge fan of jolly pumpkin. But they charge for their beer. Expensive sours are the reason I got into souring beers

2. I thought you were using 750s. Are you talking in the future or with this current brew? If I'm doing extended ageing, I transfer to a secondary. If you want Brett character you could just pitch it in primary, next time. Sitting on a yeast cake will get you arguements both ways. I probably wouldn't but it probably won't hurt.

3, I prefer jolly pumpkin, only because it's sour and orval is a pale with Brett. But orval is very good..

Thanks. To clarify, this is a current brew. I have going two gallon jugs plus a 750 of the wort fermenting with saison yeast. I was planning to do add sour/brett bugs to the 750. I decided to wait until the saison yeast is done after reading that JP ferments first with a Belgian yeast, then ages the beer in barrels with their bugs. But, I definitely plan on doing more small experiments like this and will try co-pitching as well. In fact, after I bottle this one I will probably pitch right on top of the mini yeast cake which will have both the saison and the JP bugs mixed together, which should have the same effect as co-pitching.