[kramerog]

I made 4 gal of wort at 1.043 and mixed in 2.5 gal of a previously fermented wort (the other wort has its own thread but I was hoping for the fresh fermentation to clean up some things in the previously fermented wort - I'm going to skip the details but it has its own whole topic and pitched 1 qt of Brett Lambicus starter Sunday evening and another quart of Brett Lambicus starter Tuesday evening.  It is now Wednesday evening and I don't see any signs of fermentation.  The primary is being maintained at  67 F.  I could pitch some dry yeast that I have on hand but I am interested in alternatives.

[majorvices]

Mine took ab about 4 days. Just let it ride, it will take off.

[kramerog]

I'm letting it ride.  I'm also trying to get the wort up to 70 F. 

[Kid Moxie]

Brett works pretty slow. Even if you pitch at, say, lager rates (1.5 M cells / ml / ºP) Brett will still take significantly longer than you'd expect. Just sit back and enjoy the ride

Kudos, BTW, on making a Brett starter. I keep hearing about folks that pitch just a vial (~2 B cells from White Labs) and wonder why their ferment isn't taking off 

[kramerog]

I came home this evening and the fermentation lock was still not going.  However, there was pellicle so I'm good to go now.  The two other times I did an all-Brett beer, the ferment had visibly started in about 2 days, but I realize now that I did a relatively smaller pitch this time.

[brewinhard]

Yeah, a smaller pitch rate and no aeration will slow down brett growth considerably increasing your lag time.  Whenever I brew up a 100% (or in your case, mostly 100%) brett beer I always step up my starters a couple times to make sure I am pitching a fairly large population since they grow so slowly.  When I do that I typically get normal lag times just like with an ale yeast.