storing bottle dregs

[Matteo57]

What's the best way to store bottle dregs in preparation of a sour ale? Can you store it in a flask with aluminum foil covering the top like a starter? Should you use a rubber stopper with airlock? I was thinking just throwing a bit of wort from a batch before hoping but boiling it for a bit, then cooling, and then throwing in dregs. Good? Bad? What's the best way to store it? I'm guessing I'll store the dregs in whatever container for about a months to two.
Thanks!

 

[badlee]

I would say go with some lightly hopped wort and use an air-lock. Feed it and then let it sleep 'til you are ready to pitch.

 

[Brewing_on_the_Internet]

I was thinking just throwing a bit of wort from a batch before hoping but boiling it for a bit, then cooling, and then throwing in dregs

This is what I do. Saves me from having to go out and get more DME. Seperate wort, add more water to adjust the gravity to about 1.030, then boil and add this to sanitized containers.

I use stoppers and airlocks but that's because I like sanitation. When I run out of stoppers I'll use foil.

 

[TNGabe]

I don't think there is a 'right' answer to your question. Personally, I don't like to make starters for bottle dregs. Plan A is to drink the beer and then add the dregs directly to the fermenter. That doesn't always happen. When I can't go with plan A, I sanitize a small ball jar and keep the dregs in there until I'm ready to pitch. I'm of the opinion that brett and bacteria are both better kept at room temp, but some folks prefer to refrigerate. One of the more recent episodes of Basic Brewing Radio has an interview with a guy who sent in some dreg beers. Worth a listen.

 

[Matteo57]

I'm of the opinion that brett and bacteria are both better kept at room temp, but some folks prefer to refrigerate. One of the more recent episodes of Basic Brewing Radio has an interview with a guy who sent in some dreg beers. Worth a listen.

I have also heard this numerous times about room temp.
Do you have a link for that podcast episode? Thanks!

 

[TNGabe]

I have also heard this numerous times about room temp.
Do you have a link for that podcast episode? Thanks!

I can't figure out how to link directly to the episode, but here's the iTunes page. The episode is from 10-10-13, Sour Solera project. I think the part about collecting dregs is early in the interview, but I listened to it a couple months ago, so I could be wrong about that.

 

[Matteo57]

I can't figure out how to link directly to the episode, but here's the iTunes page. The episode is from 10-10-13, Sour Solera project. I think the part about collecting dregs is early in the interview, but I listened to it a couple months ago, so I could be wrong about that.

Yeah so from the show it sounded like he used an air lock with some sort of bottle or flask or something. Cool thanks for info and show link!

 

[Weezy]

Here's some good info:
http://www.themadfermentationist.com/2011/03/maintaining-brett-and-lacto-cultures.html

What's in the dregs? Brett? Bacteria? What do you intend to do with it? Primary or secondary ferment? Should you consider stepping up the dregs via starter before pitching?
(I've got a 10oz starter going right now with Jolly Pumpkin Madrugada Obscura dregs)

 

[Matteo57]

It was more for a fun little experiment. I currently have some dogpatch sour dregs, some dregs from a 100% brett beer, and a consecration bottle. I was probably going to throw in another one or two and then throw it into a secondary with some prefermented beer with a clean cal yeast or something. I have only brewed one sour so far... just one with half batch us-o5/rosalare and one with rosalare+supplication, and tart of darkness. Both are tasting fairly good so far but have only been sitting on bugs for about 5 months now.

 

[Weezy]

The kitchen sink approach, I dig it! I'd do just what you said. Add a little wort, let it sit out a day for yeast to take in nutrients, then leave it in the fridge. I wouldn't decant it; just pitch it all.

 

[Calder]

Put it with some wort, stick on an airlock, and leave at room temp as long as you like. You can leave it for a year or more like that if you want.

The bugs are slow to develop, months/years, so leaving it room temps help build up their populations.

Do not make a starter.

 

[TNGabe]

Put it with some wort, stick on an airlock, and leave at room temp as long as you like. You can leave it for a year or more like that if you want.

The bugs are slow to develop, months/years, so leaving it room temps help build up their populations.

Do not make a starter.

If you're not making a starter, how is the population going to build up?

 

[Calder]

If you're not making a starter, how is the population going to build up?

I said to store it in some fresh wort.

I meant to say, do not make a starter prior to pitching. It is not worth it as the bugs will not increase. You are better off straight pitching the bugs and adding some fresh yeast.

 

[TNGabe]

I said to store it in some fresh wort.

I meant to say, do not make a starter prior to pitching. It is not worth it as the bugs will not increase. You are better off straight pitching the bugs and adding some fresh yeast.

Whoops, missed that. All I saw was don't make a starter, which seems to contradict the wort addition.