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I'm wanting to add some Brettanomyces lambicus to an old ale after it has been moved to a secondary fermentor (it should be in the 7-8% ABV range at this point, and the primary yeast will be Wyeast 1968, if that matters). Do I need to make a starter for it, or can I just dump the culture directly into the beer, cap the fermentor, and let it go for the rest of the year?

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up vote 2 down vote accepted

No need for a starter when its going to be sitting there for that long. Just time is all that's needed.

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Yes, I think you can just dump it right in, with no starter.

Warning: I suggest that you double your normal sanitizing procedures with everything that comes in contact with the Brett. A couple of years ago I added the dregs from a couple of bottles of Orval to a batch, and the Brett showed up in quite a few of my subsequent batches. I dumped out probably 15 gallons of beer due to this.

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oh this better bottle will be used for sour beers from now on. – baka Jan 13 '11 at 18:14
But don't forget hoses, etc. – Jeff Roe Jan 13 '11 at 18:46
putting aside my general dislike of most sour beers, the potential to introduce the bacteria into later beers is an excellent point I had never considered, thanks. – theraccoonbrew Jan 14 '11 at 19:25
Yup. I consider myself to be pretty careful, and my sanitation procedures had always been adequate... until I introduced Brett into my homebrewery. – Jeff Roe Jan 14 '11 at 20:01

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