Which Sours to Harvest Yeast

[Spring_Chicken]

Here is another example of someone having luck with the Duchesse
http://snbbrewing.blogspot.com/2012/01/souring-halvtreds.html

I've started a thread about a similar question and many people have chimed in with their success
https://www.homebrewtalk.com/f127/easy-way-make-sour-beers-1-gal-wort-dregs-189748/

Here is a quick list of the successes

Fantome - (Noel) - any
Bruery - (Saison de Lente) - any
Mikkeller It's Alright
Avery 15
Russian River - (Consecration) - any
Lost Abbey - any
Bavik Petrus Aged Pale
Old Beersel
Cantillion Kriek
Jolly Pumpkin - (Bam Noire) - any

and more detail about them are on my blog:
http://jeffreycrane.blogspot.com/p/beer-recipes.html

I noticed that the blog post doesn't report results...

 

[Oldsock]

I'm going to assume that if Duchess works, then their Vichtenaar and Echte Kriekenbier are probably good as well? Unlike Duchess though i don't see them make the same unpasteurized claim.

 

[spearko520]

i haven't had luck with any of their beers (tried the duch, vict, and the kriek) - but after this info i am going to try the duchesse again- i guess will start w 20 wort and step up to 40. I am going to get some of the smaller bottles at the six pack shop, as i used the 750's (of the duchesse) before... will keep posted...

 

[Almighty]

There are some results in a follow-up post
http://snbbrewing.blogspot.com/2012/01/souring-halvtreds-part-2.html

I have had good results resurrecting dregs by making a starter right in the original bottle with 4 oz of 1.020 - 1.030 wort. Then this can be stepped up. And often times you won't see much activity in the small starter because there is not much sugar and the reviving process is slow, unlike pitching fresh viable yeast into normal gravity wort. So it might take a few steps before you see activity.

 

[spearko520]

well - spring chicken has given me hope- if a half gallon of wort w duch dregs just needs to be backsweetened after 6 months- i may be able to convince my wife that this hobby has finally paid for itself. she reckons i have spent in excess of $11,200 on duchesse since 2003. i, personally, don't believe in dollars- or time...

 

[Spring_Chicken]

There are some results in a follow-up post
http://snbbrewing.blogspot.com/2012/01/souring-halvtreds-part-2.html

I have had good results resurrecting dregs by making a starter right in the original bottle with 4 oz of 1.020 - 1.030 wort. Then this can be stepped up. And often times you won't see much activity in the small starter because there is not much sugar and the reviving process is slow, unlike pitching fresh viable yeast into normal gravity wort. So it might take a few steps before you see activity.

So you put more than just Duchesse in the starter? How do you know that it wasn't the Batch 50?

 

[Almighty]

That is not my blog. I didn't catch that the first time, that he put all the dregs into one flask. You are right, that proves nothing about the Duchesse.