Has it been verified what strain of Brett is in Goose Island Sofie and Matilda? I've read Brett Brux somewhere online before, but I don't know if GI has ever confirmed. Relatedly, if I wanted to make a starter up with the dregs of a four-pack of one or the other to pitch in secondary with sauvignon blanc grape concentrate for a tripel I'm brewing this weekend, anyone have any tips? Would getting the Brett built up take longer than a normal starter since it's slow moving on munching fermentables? Thanks!