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12/13/11 11:03 AM  
Using my own Flanders dregs
First, sorry for posting this twice. This is my first post and I didn't realize there were two posting sections.

I have a 18 month old Flanders Red that was bottled with Lalvin champagne yeast. Would I be able to use the dregs from a couple of these bottles and add them to the secondary of another beer or will the champagne yeast make it undesirable?

I realize that it's also an old set of bugs, but the Flanders is great and very sour. I wanted to add the dregs from a couple bottles to a Dubbel that's sitting at 1.014.

I'm guessing the Champagne yeast would go to town quickly on remaining sugars and you might not get much sourness, but I'm curious if anyone has tried this and what the results were?

What do you think?

tom sawyer
12/15/11 03:56 PM  
Re: Using my own Flanders dregs
I don't think the champagne yeast won't hurt anything, I doubt it will have much to ferment. The only drawback will be if the beer is really sour it is likely to have a lot more lactic bacteria than Brett. You might get a different result that is more sour and less Bretty.
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