Aarkon

The overall liquid amount is like 9 - 10 ml, of which ~1.5 ml is whisky. That’s still not little, but it’s more like 6 % abv, so far from the 15 you calculated. But I agree that even that is probably a tad much. On the other hand, if I want to use it in a co-fermentation or even staggered pitch, it has to be able to take a punch.

Thanks!

So long, I find that it’s doable since it can be broken down into chunks and I can fit most of those into my everyday life a lot easier than, say, a full 5 - 8 hour brew day. :)

It should be palatable at least - and I don’t want to die. I understand that the latter bar is the easier one to take, but not granted.

Sounds nice! Why not keep us in the loop and post updates here :)

Thanks for the hint! I don’t see myself having time for an entire book anytime soon, but I’ll certainly put it on my list.

The oak litter idea stems from more recent studies where IIRC they found that brettanomyce is rarely found on the skins of fruit, only in vineyards where they dump their pomace (?) below the actual tendrils, but in forest floors and most particularly in oak litter.
If you’re interested, I posted a link to a video by suigeneris brewing where Bryan explains just the above somewhere here in the thread.

Depending on the brand, ready made beer can be pretty high on hops, inhibiting some desirable microorganism growth, and pretty low on easily accessible sugars. I think it can still work, but the success rate will probably be low.
Here, I provide a medium rich in sugars, low on hops, with some acetic acid and alcohol - all selecting against the majority of stuff that I don’t want.

I’m not the expert here, but from what I gather the yeast flakes provide amino acids and such. Yeast nutrient would have been better but that I also did not have on hand. And yes, it’s Hefeflocken, exactly.

The oil on top is there too inhibit mold. Yes, for multiplying, yeast needs oxygen, but there will be some dissolved already I guess. After all though, this is more of a selection than multiplication step.

I’ll probably do that as well at some point. In my research though, I’ve come across the suspicion that hops would hinder the growth of Brettanomyces, so I deliberately left them out here. For whom it may concern, here is one of my sources: www.youtube.com/watch?v=G2nhUM5PIrg