Originally Posted by MrMista
This sounds pretty great. I want to give it a shot. How much bottle dregs would I need? At the time of initial fermentation would dregs from say 2 beers be enough? How many bottles should I add when I transfer over to my 5 gal carboy after a month or so?
Thanks a lot!
Also, I suppose I should dedicate a bucket to sour brewing as I don't want cross contamination. Have any of you used the same equipment and seen issues?
2 or 3 beers would be the right amount. For sours you want to underpitch so don't make a yeast starter. You get better flavors for sours when the yeast works hard to get going.
I personally did one wyeast lambic smack-pack with the dregs of Lindeman's Cuvee Rene.
When you transfer, it isn't crucial to add more dregs. I would say only add more dregs if it is ones from a different sour beer. It would add to the complexity.
If you are using a plastic bucket then yes you will not want to make a normal beer in that ever again. Buckets are like 10 bucks so don't risk using it for anything but sours.