Reusing a carboy and yeast/bugs without cleaning

[AxDxMx]

I have an oud bruin in my fermenter right now that smells incredible. It's been there since January 2014 and the original yeast was the Wyeast Roselare smack pack with dregs from a RR Consecration. Haven't actually tasted it for a few months, but I'm looking to bottle soon. I was wondering if there was any reason I couldn't just brew a similar beer and dump it on top the old yeast/bugs left over after I bottle? Would this shorten the timespan it takes to sour the beer? This one didn't develop sourness until the end of the first year. It also has a pretty thick pellicle on the top of it at this point. Thanks in advance for your help!

 

[dantheman13]

Do it!

http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html

Scroll down to the "Inoculation" section.

 

[milldoggy]

Double do it, pitch some us-05 just to help

 

[AxDxMx]

Do it!

http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html

Scroll down to the "Inoculation" section.

I had actually read that, but it didn't say anything specifically about just dumping fresh wort into the already used fermenter, so I was mainly wondering if there was any reason not to. Guess the best way is to just do it and find out, but the time lag is a big deterrent to that kind of experimentation. Thanks for the vote of confidence though!

 

[AxDxMx]

Double do it, pitch some us-05 just to help

Sounds like a plan!

 

[dantheman13]

I had actually read that, but it didn't say anything specifically about just dumping fresh wort into the already used fermenter, so I was mainly wondering if there was any reason not to. Guess the best way is to just do it and find out, but the time lag is a big deterrent to that kind of experimentation. Thanks for the vote of confidence though!

I do that very thing all the time. No issues at all.