I hadn't read this thread until I watched dan's videos last week, but I started doing this with almost all my beers a couple of months ago. So far I haven't been souring, just using Brett, but it's a great way to get variety in the pipeline.
I finally got around to listening to it. You did a nice job, Dan. It's good to see that the information is still relevant. I still use this technique with the 1 gal batches off of my main batch, but more with isolated strains than bottle dregs.
It's pretty interesting to see the changes in homebrewing (and craft beer) since this was started in Aug 2010.
Are there issues related to temperature with the viability/ effectiveness of the dregs? I have multiple sour beers in my fridge right now. Is there a time limit on how long they can remain below 40 and still be used to make new sours (I hope I haven't ruined the chance of using the dregs already)? I guess this brings up a broader question should store bought sour beers be kept out of the refrigerator until just prior to consumption? I know they get better with age but I unwittingly placed them with all my others and now am wondering if that was a big mistake.
Last edited by Mark_tries_brewing; 02-11-2014 at 10:10 PM.