I have a Brett saison that I put into secondary and intended to age for 6 months that I forgot about since "out of sight out of mind" but it's now been 3 years...
Was fermented with WLP670 back when it was a limited release by White Labs (lol). I was thinking maybe doing something sort of solera style where I top off with fresh wort, referment, then rack off and bottle half, top off again with fresh wort, repeat, etc. Does this sound like a dumb idea or something that could work? How likely is it that there are any usable yeasts left? I know the saccharomyces are probably long deceased, is the brett dead too? Probably would need to do something like WLP568 or something.
I was thinking maybe even putting some oak spirals in and doing a fake barrel age kind of thing? Is this also dumb? help
Was fermented with WLP670 back when it was a limited release by White Labs (lol). I was thinking maybe doing something sort of solera style where I top off with fresh wort, referment, then rack off and bottle half, top off again with fresh wort, repeat, etc. Does this sound like a dumb idea or something that could work? How likely is it that there are any usable yeasts left? I know the saccharomyces are probably long deceased, is the brett dead too? Probably would need to do something like WLP568 or something.
I was thinking maybe even putting some oak spirals in and doing a fake barrel age kind of thing? Is this also dumb? help