Couple questions… First Brett culture cell count is quite low in vial… Never done a Brett starter. Any hints or ideas? Second. Is there any concern placing the wort in a bucket fermenter and placing in a hot porch? Temps will fluctuate but it faces south so its pretty warm? Thanks!
Its a yeast, I think they grow reasonably quickly. I’d treat it like any yeast starter.
Here’s a great reference for brewing a 100% Brett Trois brew:
http://www.themadfermentationist.com/20 ... ecipe.htmlHe did a 2-stage starter. First step was 300mL, then pitched it into 1.5 liters 6 days later. Took 10 days total at 80F on a stir plate to hit his target cell count. From what I’ve heard, Brett starters typically take quite a bit longer than normal Saccharomyces.
You’ll note that the link ^^^^^ ferments the all Trois beer at 68F, then up to 75F to finish. I did mine at about 67F. I think fermenting on a “hot porch” with temperature swings and sun and potentially higher temps is a bad idea.
