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If I can piggyback off this, I have a similar question. I have a Oud Bruin fermenting and plan on leaving in primary until ready to keg. If it stays there 8-12 months, can this cake be reused?

I used the Oud Bruin in a sour brown recipe about 6 weeks ago and checked the gravity yesterday. For the first several weeks, it was only mildly sour. Yesterday, the gravity has dropped to 1.010 (1.013 about 2 weeks ago). It has much more sourness to it now. Probably the perfect amount but...

I'm also planning on re-using the yeast cake. I'm not sure which recipe but might do the same Oud Bruin recipe but age on fruit. I know these yeasts are supposed to be ready in 8 weeks but would they also do well with an extended aging process?

Just a quick update. I did brew this and after 2 weeks, it is only slightly sour. It has fermented from 1.054 to 1.012. The only thing that concerns me is that the temperature of the room where it sits is probably 75 degrees. It may fluctuate a little warmer than that at times but knowing...

I'm trying my first sour using 3209. I was contemplating tossing in some JP dregs but don't want to screw this up. Would adding the dregs only be beneficial if aged for significantly longer than the 2 months that this yeast suggests? How would it change the flavor profile? I was planning...