I'm going for my first fruit lambic (and first sour period). Would like a quick suggestion on when to pitch some dregs. I am going to do the primary fermentation with Roeselare (3763). I also have several bottles of Cantillon (Kriek, Rose de Gambrinus, Grand Cru, Iris, Geuze) and would like to pitch the dregs of a couple bottles to give it extra character.
Shoud l pitch the dregs right away with the Roeselare or should i wait until I add the fruit?