I'm about to embark on my first sour beer journey. I've read up on how to brew these beers and have listened to a number of helpful podcasts. Personally, I love the character that comes from the Russian River house blend of bugs. I contacted Vinny to see if the famous wood chips inoculated with their house blend still existed, but it does not. He recommended that I could get their yeast and bacteria from a bottle of Supplication, Consecration, etc. I'm wondering if using the dregs (or last 10%) of one of these beers is enough to introduce the lacto/pedio/brett that I want, or if I should pitch something from White Labs. Furthermore, I'm worried that if I make a starter to build these up, I'll end up mostly building up the native wine yeast that Vinnie says they use to bottle condition. Any advice? Stick with something from White Labs or get adventurous?