[jorjon000]

Hey all,
I recently used this WLP 670 American Farmhouse mix to make 2.5 gal of  a great Saison Style beer. I sampled every month or so and found it best at 3 or 4 months so I bottled the rest then.

I liked it so much that I decided to make a dark version and reuse the WLP 670 and 'sour' bucket. I racked the wort onto the yeast and cared not to disturb the pellicle on top. I gave it 3 days but the fermentation didn't actively start (like it did with the previous batch). I gave up and added a Belgian dry yeast to kick start it knowing that the Brett will kick in eventually.

Suggestions? Did I do the right thing?

I also pulled off the airlock because some people reported a stall with this WLP 670 and just covered with foil.

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[jorjon000]

UPDATE: still no activity after 7 days, added yeast energizer
other ideas?

[ynotbrusum]

I just wonder if you have any active sacc yeast remaining viable - the Brett may have decimated the Sacc in the original ferment?  3-4 months on the original yeast cake may have been enough to do in the sacc, but this is just a WAG on my part.

[jorjon000]

You may be right, so I added a fresh packet of dry abbaye Belgian. Maybe the residual sour ( 200mL) left a low pH in the bucket?

[jorjon000]

Took a bit but it looks better! Looks like I have both bacterial pellicle and yeast colonies.