Making the Brett C starter

In order to properly ferment with Brett C, I had to make a starter.

I made a  simple sterile starter wort with 1200ml water and 120g light DME boiled for 15 min and cooled.

I pitched one vial of WLP654 Brett C.

Brewmasters Warehouse was out of Brett C in their yeast fridge but they had a couple of bottles in their outdated fridge. One vial was 1 month out of date so I went ahead and bought it thinking that it really didn't matter because since I'd be making a starter, I'd be able to tell if the yeast was viable or not.

Starter flask went on the stir plate at room temperature ( ~ 70 deg F)

After a couple of days, started to see activity:

I let the starter go for two weeks. I didn't use the stir plate after the kreusen settled.

After two weeks, the yeast developed a nice pellicle:

As nasty and hairy as a pellicle looks, for Brett yeast, a pellicle is a good thing.  The pellicle is a protective coating over the yeast, protecting it from oxygen when its going thru its anaerobic phase.

The yeast is ready to pitch.