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ghosthef

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Experimenting with a Brett beer and after buying the yeast I'm noticing there is very little cake in te bottom (the same for all the vials). Is this something I should make a starter on or am I better off stressing the yeast when I pitch?
 
you need to make large starters when doing a brett primary, lager sized is the general recommendation. the WLP ones have very low counts in them so you need to step it up
 
You want to do a 1 liter starter and give it a week or two depending on how much you can aerate. Then you want to take what you've grown up and probably do another 1 liter starter on the same time frame.
 
ghosthef said:
Experimenting with a Brett beer and after buying the yeast I'm noticing there is very little cake in te bottom (the same for all the vials). Is this something I should make a starter on or am I better off stressing the yeast when I pitch?
Click to expand...

You really get shorted on the white labs vials for brett and lacto. They are horribly insufficient for a primary fermentation.

White Labs says though that the amount in the vial is intended for secondary fermentation. So yes, you will need a substantial starter and time to create sufficient yeast for fermentation.
 
Starter engaged. Think I might let it run for a couple weeks and split it up...have a Brett reserve.
 

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