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Old 06-10-2010, 02:58 PM   #1
Sep 2008
Greensboro, NC
Posts: 1,074
Liked 34 Times on 31 Posts

I've got dregs from an Oed Beersel Kriek in some wort in a 1 gal carboy. The bugs are definitely doing their magic, smelling nice and funky and the start of a pellicle is forming.

My question is this - how long will this stay viable in the starter? Do I need to get this into a beer pretty quickly?

Also, with these bugs, should I go the lambic route, or can I bug up any style I want?


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Old 06-10-2010, 07:00 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

Considering how long the dregs were sitting in the bottle, a few more months in a starter jug won't kill them. The microbes from a lambic can be used in any sort of sour, the same general bugs are responsible for most sour beers. I'd pitch some clean/healthy yeast as well, no knowing if there is enough Sacch in there for a healthy primary fermentation.

Good luck.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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