![]() ![]() You can certainly use dregs from older bottles, but I would avoid anything older than 2 years unless you are pitching dregs from multiple bottles. This isn't always an option, but if you are buying a bottle specifically for the dregs it is certainly worth seeing if the bottle is dated. ![]() The bugs are often more aggressive/hardy and produce more complex byproducts than their "domesticated" brothers available from Wyeast and White Labs (and for about the same price the bottle dregs come with a beer to drink).įresh bottles are your best bet for harvesting. They contain the highest viability cells and they will have a more representative selection of the the microbes that went into making the beer (instead of just the cells that could survive a couple years in an alcoholic low pH beer). The bottle dregs (yeast sediment) at the bottom of a sour beer contains the microbes responsible for transforming the bland wort into a complex finished beer. I've soured beers using many different microbe sources, but I've had the best results from pitching the bottle dregs from good commercial sour beers. Three Year Old Scandinavian Imperial Porter.DC Homebrewers Anniversary Stout Tasting.Farmers Market Fruit and Homegrown Hops. ![]()
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