I'm glad you asked. You would not need a bottle or chamber if you are already living in a cool and sterile environment. The wort would form a ball floating in mid air and you would pitch the yeast slurry using a syringe and inject the yeast directly into the ball of wort. Kruasen would form and CO2 would bubble out like sunspots. in fact it would look like a little sun floating about in front of you. When fermentation is complete rather than cold crash you could carefully stick your spoon into the ball of beer and careful start it rotating just enough that it holds integrity, but the centrifugal force will clear from the inside out. You would rack by sticking the racking cane into the center and pump into your keg and the ball of beer would slowly shrink. the remaining ball of trub would be vacuumed into waste containment.
I hope this helps.
Edit: I would not recommend a Belgian style yeast for obvious reasons...
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
