I am looking to brew a Flanders Red soon, and picked up a few bottles today in hopes of culturing them to add some complexity to the White Labs Belgian Sour Mix I'll be using during fermentation. Has anyone had any success cultivating the dregs from:
Rodenbach Grand Cru
Vichtenaar Flemish Ale
Dogfish Head Festina Peche (I know it's a long shot).
My basic plan is to follow Jamil's Brewing Classic Styles recipe, but I don't think I want to ferment with a separate ale yeast - I'd rather blend later.