Brett my saison

You may know this, but it will take more than one big starter to make this beer. A multi-step starter is the way to go. Hopefully you have a stir plate. Also, the brett cell count varies quite a bit depending on the lab. Wyeast provides more than 2 billion cells. Can't remember the number, but I recall it being closer to 20 billion.

Step starter calculator:

http://www.yeastcalc.co/yeast-pitch-rate-and-starter-calculator

 

The op wants to use Brett and that recipe used the non-Brett trois strain. It's a good enough beer, but I don't think the trois really brought the fruit to this recipe as I had hoped.

 

Did it wind up being a co pitch or a staggered pitch?

 

Actually, it calls for Brett brux, co-pitched, but no starter. I forgot about the buyer's remorse poll. So please disregard my earlier comment about it being trois. I did it as per the recipe; it didn't really end up fruity.

 

Stir plate isn't necessary, but stir plate starters finish faster and smaller starters can be used to produce the same amount of yeast. It might take you longer to make yeast than beer for this batch.