Originally Posted by Clef051
I'm digging up a old thread here but I just harvested the dregs from a bottle of st. bretta. I dumped the bottle in 12oz's of starter .1030 started it took off pretty quickly. I just jumped it up to about 2ltrs.
I've got some St. Bretta dregs that I'm trying to culture up, but it really doesn't have any noticeable activity yet. I've definitely got a yogurt-like scent from the wort, but really just some trub along the bottom. I've got it in a bomber with an airlock for about a week now...
I first pitched the bottle dregs into a glass erlenmeyer flask with about 500 ml or so, and didn't see any activity there either.... no krausen or anything. It just soured the wort over a period of 2 weeks, and more of the yogurt-like smell. It also thickened the consistency of the wort quite a bit, made it slime-like. I decanted most of that off before stepping those dregs (which seemed to increase along the bottom - a white colored slurry) into the bomber it's in now. While decanting it, I tasted some of the wort and it was very citric sour! But I didn't see any decrease in the gravity of the wort at that time - which is what has got me so confused.
Was this at all what you were getting from your experience? The wort wouldn't sour on it's own like this would it?
I've never left unfermented or unhitched wort out to age so I wouldn't know what that would smell or taste like....