Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > managing a sour starter culture
Reply
 
Thread Tools
Old 07-07-2012, 06:20 PM   #1
deputyandy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Ambler, Pennsylvania
Posts: 94
Liked 2 Times on 2 Posts

Default managing a sour starter culture

What's the consensus on keeping a sour starter from dregs alive? I recently bought a house and am looking forward to having a place to let a sour go for a few years, but money is tight and it might be 3-4 weeks before i can have a good brew day. In the mean time, i have several sour ales i was planning on using dregs from to make the sour and i have a problem with not drinking them for 3-4 weeks.

If i made a small starter, drank one sour and pitched the dregs, would it still be viable in a month? i'm assuming i'd have to refeed it which isn't a problem. I'd probably pitch dregs from several (maybe up to 5) sour commercials over that length of time. Thoughts?


deputyandy is offline
 
Reply With Quote
Old 07-07-2012, 07:49 PM   #2
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 234 Times on 194 Posts

Default

Either use a growler or other small vessel and add the dregs with some wort or add wort to the bottles with the dregs and cover with foil.


ReverseApacheMaster is offline
 
Reply With Quote
Old 07-07-2012, 10:58 PM   #3
deputyandy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Ambler, Pennsylvania
Posts: 94
Liked 2 Times on 2 Posts

Default

Thanks Apache. Do you think a prolonged starter (3-4 weeks) would need more wort added at some point? i'm going to be adding multiple dregs over the course of the starter
deputyandy is offline
 
Reply With Quote
Old 07-08-2012, 03:55 AM   #4
jusware
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: helena, Montana
Posts: 140
Liked 3 Times on 2 Posts
Likes Given: 1

Default

To be quite frank, if you pitch them into a starter it'll probably take them atleast a week or longer just to show any fermentation. 3-4 weeks should work out well in my opinion. I wouldn't even worry about it.
jusware is offline
 
Reply With Quote
Old 07-08-2012, 04:53 AM   #5
edecambra
Feedback Score: 3 reviews
Recipes 
 
Join Date: Jun 2010
Location: Tampa, Fl
Posts: 930
Liked 63 Times on 56 Posts
Likes Given: 28

Default

Yeah, quite possibly any Sacc in those dregs has died, but the bretts and bacterium will keep rockin, 3-4 weeks should be no problem.
edecambra is offline
 
Reply With Quote
Old 07-09-2012, 01:36 PM   #6
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,717
Liked 253 Times on 193 Posts
Likes Given: 201

Default

For what it's worth, I've maintained a dregs/sour culture for over a year at stable room temps.
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote
Old 07-14-2012, 02:54 AM   #7
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 6,858
Liked 444 Times on 394 Posts
Likes Given: 7

Default

I think I would pour the dregs into a bottle with some starter wort and some dregs from a recent homebrew (to get some viable sacc yeast), cover with foil and let ferment. Once fermented out with the sacc, cap and store in the fridge. It will probably keep for a couple of years.
Calder is offline
 
Reply With Quote
Old 07-14-2012, 05:02 PM   #8
cardinalsfan
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2009
Location: OKC
Posts: 199
Liked 2 Times on 2 Posts
Likes Given: 5

Default

heres a good post on how to keep a few different types of bugs happy: http://www.themadfermentationist.com...-cultures.html


cardinalsfan is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sour Kettle with Yogurt Culture TairyHesticles Lambic & Wild Brewing 2 01-08-2012 07:23 PM
Sour culture gone off? indigi Lambic & Wild Brewing 1 12-02-2011 01:44 AM
sour starter question xhcadamx Lambic & Wild Brewing 3 07-06-2011 05:22 PM
Sour starter question yellowthere Lambic & Wild Brewing 2 01-25-2011 09:14 PM
Help me guess at what I had in this sour culture ReverseApacheMaster Lambic & Wild Brewing 11 08-02-2010 10:49 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS