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I personally would rack onto. You do not want to aerate because of the lacto in there from my basic understandings so try to disturb the cake as little as possible. This has worked really well for me. Also you want to pitch fresh sacc as the yeast in there is probably dormant.

Awesome I can always stand to be corrected. That being said I am bottling a Brett C Oktoberfest this weekend the beer itself is about 8 months old. Typically I bottle my sour beers with Champagne or Wine yeast do I not need to do this with strait brett secondary? Any time I can save a few bucks...

I wouldn't brett doesn't make co2 in the same levels as yeast you will probably get under carbed beer

Why not wash the yeast? You definitely want to pitch fresh sacc.

I would personally throw in a packet or two of us-05 and some bottle dregs to get some brett in there. I always think berliner comes together a little more rounded with brett plus it will help at eating those sugars.

I have used buddas brew dregs in quick sours with no ill effect. I would recommend adding it after the sacc has done all it can to be sure the kombucha doesn't get to eat for too long.

I would use roeselare, better bang for the buck. Pedio does not care about alpha acids.

I would throw some lacto and pedio in there also and let it sit for a few years

That is the problem and why I posted the link many people are not able to dump there sanke fermenters off completely. I have a sanke fermenter and know what the inside looks like when I clean it. He will definitely be able to dump a cup or so for cleaning, but will probably not be able to dump...

I hate to be the nay sayer here, but I don't think there is enough of an angle to dump yeast out of the bottom of that. Every thing I have ever read recommends a sixty degree slope or else the yeast wont slide. Quick search. It is talked about here

I just did something like this yesterday, so now we will have two batches to look at. What yeast did you use?

Sweet good luck with that. I have been wanting to do a "local lambic" with a quick chill to 120 then slowly down to 65 then pitch some dregs from Jester King which is a local farmhouse brewery. I just haven't had the balls to screw with any of my sour beers. Hard to justify messing my pipeline up.

Specs should also have some of these beers if you are not going to be in the Mid town area.

I would hit up D&Q the beer station. their address is 806 Richmond Houston, Texas, 77006 The guy that owns the place is Brandon and he will let you know the local flavor and what is rare. You should buy some Jester King beer it is a very good Austin farmhouse brewery. Southern Star and Karbach...

Lacto will for a pelicle way faster than brett will. That being said brett is everywhere.

Coors coupler is definitely a d type sanke.

You would want to add a bunch of aroma hops. Bittering additions would clash with the sourness.

I cant believe no one else puts it in the washer/dryer. I put it in with my shop rags and some oxifree works perfect.

Thank You kind sir!!!!!

One drop of olive oil is way too much.