Sour dregs saving ?'s

[fuzzy2133]

That may be true, but what's wrong with a wine yeast dominating the primary fermentation in a sour?

Good question I am new to sours too however I have heard a few people mention they think Brett gives them more character using a Belgian or siason strain to get the pepper, clove and bananna flavors for Brett to feed on.

Most wine yeast produce a clean fermentation so in theory the Brett would give you less character.

 

[tgmartin000]

There's a lot of evidence that's come out lately that pitch count for brett isn't very important, a small amount can do a big job. The same is likely true for bacteria, since they have no competition for the resources they can consume in a sour.

Anecdotally, i've pitched bottle dregs from 2 bottles into a clean saison that finished at 1.004, and I had a pellicle in 3 days. That's some serious bacteria colonization.

tl;dr - I don't bother with stepping up dregs, just throw them in with whatever else you've got.

I am not convinced this holds for bacteria. At least for lacto, I read and listened to a presentation from Wyeast saying that they got the best berlinner weisse by pitching about 5x as much lacto as they would yeast, if I recall.

 

[bovineblitz]

I am not convinced this holds for bacteria. At least for lacto, I read and listened to a presentation from Wyeast saying that they got the best berlinner weisse by pitching about 5x as much lacto as they would yeast, if I recall.

Was that about pre-souring or mixed fermentation?

 

[tgmartin000]

Was that about pre-souring or mixed fermentation?

Pre-souring, I believe.

Here it is:
[ame]https://www.youtube.com/watch?v=_hClp9huB1M[/ame]

Takeaways for a berlinner, is pitch 10 million cells/mL, then pitch yeast 5-7 days later.

 

[bovineblitz]

Pre-souring, I believe.

Here it is:
https://www.youtube.com/watch?v=_hC...ing lacto produce a bomb of lactic acid ASAP.