Is it possible to sour a beer after fermentation (or even after bottle conditioning) by adding dregs of a bottle conditioned lambic or two to a gallon of it?
It depends on the current abv, and the type of bugs. It won't immediately make much difference but would start fermenting the beer further which creates the sour.
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Thanks! I've a gallon of beer I'm sitting on at the moment that I added waaaaay too much citrus peel to. I was going to leave it 6 months or so anyway to see how it balances out so I might as well sour it up a bit as an experiment. Will the dregs from one bottle do it or will I add in a few just to be sure?
Adding sour dregs to finished beer.
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