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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2 Answers
No need for a starter when its going to be sitting there for that long. Just time is all that's needed.
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.– bakaCommented Jan 13, 2011 at 18:14
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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. Commented Jan 14, 2011 at 19:25
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Yup. I consider myself to be pretty careful, and my sanitation procedures had always been adequate... until I introduced Brett into my homebrewery.– Jeff RoeCommented Jan 14, 2011 at 20:01