Is it feasible to save, store, then reuse a slurry of sour blend that was used over the course of a year to produce something like, say, a Flanders Red?
I ask in comparision to saving washed sacch. yeast, and how a washed sample is technically only "good" for a few weeks/months (using a proper starter). Does the lacto/pedio/brett mix go "bad" after a certain length of storage?
In attempting to produce/maintain a blend from batch-to-batch, it seems like pitching dregs from commercial beers would be too variable of a process, and that saving the bug profile would be a more reliable practice.
Hopefully that makes sense to someone. Thanks.
I ask in comparision to saving washed sacch. yeast, and how a washed sample is technically only "good" for a few weeks/months (using a proper starter). Does the lacto/pedio/brett mix go "bad" after a certain length of storage?
In attempting to produce/maintain a blend from batch-to-batch, it seems like pitching dregs from commercial beers would be too variable of a process, and that saving the bug profile would be a more reliable practice.
Hopefully that makes sense to someone. Thanks.