Ok so I'm not sure if this should be in yeast and fermentation or wild brewing....
I brewed a base blonde to make my first sour about 3 weeks ago. Around the same time, I drank a few local sours and harvested their dregs in a low gravity DME starter. I added one or two right at primary fermentation as well, as per the madfermentstionist.
My question is that I'm about to transfer to secondary to sit for long long months, and don't know how to pitch this sour mix starter? It's a full mix of lacto, pedio and Brett. It's about 1/2 L with about 1/8" sediment and 1/8" pellicle (see attached).
1) Do I decant like typical starter? Will I lose good bugs doing this?
2)Do I omit the pellicle or pitch it right in?
3) should I add a small DME mix at same time to help feed the starter mix? (Base went down to 1.008 with original sour dregs I added at primary) ?
Thanks for any suggestions!!
View attachment 1461985567277.jpg
View attachment 1461985597109.jpg
I brewed a base blonde to make my first sour about 3 weeks ago. Around the same time, I drank a few local sours and harvested their dregs in a low gravity DME starter. I added one or two right at primary fermentation as well, as per the madfermentstionist.
My question is that I'm about to transfer to secondary to sit for long long months, and don't know how to pitch this sour mix starter? It's a full mix of lacto, pedio and Brett. It's about 1/2 L with about 1/8" sediment and 1/8" pellicle (see attached).
1) Do I decant like typical starter? Will I lose good bugs doing this?
2)Do I omit the pellicle or pitch it right in?
3) should I add a small DME mix at same time to help feed the starter mix? (Base went down to 1.008 with original sour dregs I added at primary) ?
Thanks for any suggestions!!
View attachment 1461985567277.jpg
View attachment 1461985597109.jpg