Originally Posted by killian
I have been thinking about experimenting with brett. Probably bottling with it, Im not really sure exactly how to go about that but I might start there. I really need to pick up a copy of wild brews & farmhouse ales soon but I just bought designing great beers and brewing classic styles so its gonna be a while.
as far as using the dregs from a bottle I would be targeting the "critters" and not so much the yeast. So far I think Im fermenting initially with saccharomyces and then pitching the funk. I guess it all depends on what I end up starting out with.
That's the way I did my first attempts at sour beers, and it works well.
Check out my Drunk owl Mango recipe soured with the dregs of Orval(Only 1 left