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# Verify that the wort is a "semi-aerobic" environment.
# Pitch the Brett.
# Wait Keep it in the 70°-80°F/20°-°26C range, and wait 8 days.# Pour another 700 ml of 1.030038-1.040 045 starter wort into the starter.# Wait an additional 8 daysat the above mentioned temperature range.# Pour Avoid cold crashing, and pour the entire starter into the fermenter (a lot of Brettanomyces will stay in suspension, and it is usually hard to decant even after cold crashing).
=See Also=