Dark Saison with Crooked Stave dregs

So I had CS's Surette last night and man was it good. Not as much funk as I was expecting, but that sour complexity was just unreal. Anyways, I figured it would be criminal not to try and save the dregs. I chilled around 150 mL of 1.036 OG wort, poured them in, and put some sanitized foil over the top of the jar.

I want to try a funky/sour recipe that will require some extended aging (8+ months). Figured a dark saison would be a good one for this. I don't have a complete recipe figured out yet, but it should be around 1.065 OG, and I plan to use a starter of WLP670 as the primary fermentation. After the primary is complete, I'm planning on racking to secondary with 1-2 oz oak cubes, and pouring in the starter of Surette. Gonna let this one sit in secondary for 6-8 months.

My guess is that these dregs contain brett, lacto and pedio? Should I 'build' these dregs up any more from the 150 mL starter, or should I just toss them in? Is secondary a good time to add them, or should I add the dregs along with the WLP670? Just trying to make sure I do this correctly. I've kettle soured before, and have done a 100% brett ferment, but this is my first slow, funky sour using a blend of yeast/bacteria – sacch, brett, lacto and pedio.

Thanks!

 

Thanks, not planing on brewing for a bit so I should have a good culture built up by then. I don't mind the 670 mingling with the CS dregs in there, I just want to be sure I'm pitching them at the right time. I've also heard that less can be better (with dregs) since they tend to struggle a bit more and create some more interesting flavor compounds. Someone would have to weigh in on that one though, as I'm not too knowledgable on the slow, funky sours yet.

 

Great, that's what I needed to hear. Thanks!

 

Just bought a half pound of maltodextrin for this. When would you typically add it in the boil - early, or late? Does malto essentially just create more complex chains for pedio to chew on over a long period of time? I'm probably sticking with a single infusion mash around 159F for this. Thanks again

 

Gotcha, so if I mashed hot, then I may not even need to add it? It's cheap so I have no problem skipping it.

 

You're right. Just thinking out loud here... I've never used MD before so just considering my options. May mash around 154 and add it in the boil then, since this will ensure that the brett and pedio will have enough to work with in secondary.