Hi all, I currently have a tasty dubble in my secondary fermenter and I would really like to sour half of it. Was thinking of using dregs from some Cantillon that I have in my cellar. How much should I add to about 2-2.5 gallon? I could crack open more than one bottle is needed. Add straight or make a small starter first? What kind of time span could I be looking at to get some noticeable flavors from the dregs? Cheers.
If you really want a good source I would check out the Madfermentationist website. He has pitched dregs in a lot of his posts, usually in addition to other yeast sources. If you are only using dregs (I assume your beer has fermented with a clean strain already) I would def. suggest making a small starter. It will cut down on the time your beer will need to ferment, and ensure more flavor from the dregs. Depending on how many fermentable sugars are left in the beer, it could take a few months until you really begin to notice the sour yeast taking affect.
