So as the title says, I successfully cultured the dregs from a 3F bottle. I dumped the dregs into about a cup of 1.040 wort and a few days later it took off. It appears to have slowed down now and I am wondering what my next step should be. Do I give it time and let the bugs wake up a little? Should I try stepping it up to a larger "starter"? Or could I use it as is right now? This is my first time harvesting dregs from a sour and any advice would be appreciated. Thanks in advance!
Step it up. http://www.yeastcalc.com Decant as needed for head space and before you pitch it into the wort.
You said "about a cup of 1.040 wort". Is that cup as in generic term or an actual measurement of a cup? If the measurement, I would step it up.
I would let it sit for a week or so and let the bugs wake up and get ready, then crash cool, decant, and step up to pint. Let it go for a week, cool, decant, then step up to 1/2 gallon. Remember you are not just growing a single strain, but multiple strains of Brett, Lacto, Pedio, and others. More than likely you are not growing any Sacc.
The question is: what are you planning on using Drie Fonteinen dregs for? Primary fermentation, or pitching into a beer as a secondary souring agent? It's pretty hard to know what you'll get when doing starters with dregs that contain multiple wild yeast and bacteria strains. I would only use these types of dregs as secondary souring agent, and I'd pitch the dregs directly from the bottle to the fermenter, without creating a starter.
My 3 Fonteinen dreg lambic is finally coming around at 18 months. it went through a really sulfury stage starting at about 3 months. I pitched 12 oz of starter for 5 gallons. Details on the batch.
I was hoping to use the dregs as the primary yeast strain for fermentation. Assuming I am able to step up the starter to a reasonable size, would this be enough? Or would it be best to pitch as a secondary strain along side another yeast? If so, what would be the best choice for the primary yeast?
