Creating a Saison /w Brett using bottle dregs

[nthammer]

I stepped up the dregs from a bottle of JP weizen bam and Bruery saison de lente, individually. I woke them up in a weak 1.020 solution and now they are in a 1L flask with 600ml of ~1.040 wort, they are very active and have a lot of what appears to be yeast in the bottom.

My plan was to create a saison batch, split it in two 3 gallon carboys, then copitch wyeast belgian saison with dregs, so one carboy gets wyeast+JP, one gets wyeast+bruery. As a bit of an experiment on flavor from different bottles

Looking at the flasks now though, I'm wondering if it's even necessary to pitch the wyeast? I can post pictures if you want to see what I mean, but the starters look like regular yeast starters.

If anyone has done something similar, or is more familiar with saison/brett fermentations than I am, I'd love your input

 

[youreanimpulse]

I'd pitch the Wyeast too. Your starters are all or mostly Brett, and you want the interaction of the sacc yeast with it to make yummy Brett saison magic.

 

[burninator]

Did you get around to doing this? I'd love to hear about your process and any results, so far.

 

[nthammer]

Yeah they have been fermenting for three weeks tomorrow, at 80-85F, will be taking them out of the chamber to let them age at room temp for several months. I dont plan on doing any type of secondary.