Poor Brett Storage

[troglodytes]

I harvested a nice little cake of brett from the secondary of a farmhouse ale I did with the dregs from Night Shift Vesuvius (supposedly a multi-brett blend). It went into a sanitized ball jar, I fed it some apple juice, loosely attached the top for off gassing and it has been sitting in my cellar for 3 months (between 60-65F).

I'm thinking about using it, but I'm afraid it been contaminated by O2 or other microorganisms just sitting in the cellar for so long. Is it most likely still good to use or should it be tossed? It doesn't smell bad or look bad. There's no pellicle or signs of activity as of now (which is odd as it certainly has oxygen exposure).

 

[mirthfuldragon]

Decant it, add some more apple juice or DME, maybe a bit of yeast nutrient, and see if it starts back up. I just pitched the harvest of 3031 brett blend from a saison secondary harvest into five gallons of apple juice (brett cider, let's see what happens) and it is bubbling happily. I store my yeast in the back of the fridge. I have read some articles on brett storage and long story short it seems like a durable creature, so I expect with some patience and care, you can revive your brett with a starter. If it has been sealed and you trust your sanitation methods, then there is no reason it should have gotten contaminated.

 

[troglodytes]

Sounds good. I'm worried because it hasn't been sealed. I left the top on the ball jar, but left it loose, just sitting on top. At first it was to let the CO2 escape, but I ultimately forgot about it, and it's just been sitting semi protected for several months.

I've heard people talk about how Ocean run Brett in storage, is this true?

 

[BrewSomeMore]

Toss it, if it wasn't sealed not worth the agravation of a bad batch especially if it was stored at room temp. Get some fresh dregs, don't look back. I don't care if Brett is hardy.