Commercial Beer Dregs Inoculation

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Beer or wort can be inoculated with commercial sour beer that is not pasteurized. Generally, only the last half inch of a bottle's contents, including the sediment, is used. This portion of the beer is often referred to as "the bottle dregs". It is recommended that the microbes in the beer are first reinvigorated with a small starter wort of around 1.030 gravity before it is added to the fermentation vessel. Using commercial sour beers to ferment is generally a good idea because the microbes are often stronger and more aggressive from commercial breweries as compared to mixed cultures from yeast companies (this is a generalization). It is generally advised to use as fresh of a bottle of commercial sour beer as possible, however older bottles can be used as well depending on the brewery, beer, and how the bottle was stored.

General Methods and Uses

Creating a starter

After prolonged time in a bottle, microorganisms won't be at their peak vitality, and so making a starter for dregs is recommended in general. Saccharomyces strains may or may not be viable at all after an extended time in a low pH beer. Making a step starter is best practice for ensuring that a high enough population of microbes are pitched. Begin by making a ~200 mL DME starter of usual strength (1.030-1.040 SG) [1]. Hops should not be used unless the brewer wants to try and suppress the Lactobacillus in the commercial beer (Lacto strains for some commercial breweries are fairly hop tolerant up to 20-25 IBU. See Lactobacillus Hop Tolerance for more information). If the brewer has only one bottle or wants to keep multiple bottle dregs separate from each other, the starter wort can be poured directly into each bottle and covered with plastic wrap. Alternatively, the dregs from multiple bottles can be combined into a single vessel (such as an Erlenmeyer flask or glass jug) with the starter wort, and covered with sanitized tin foil. The mouth of the bottle may be flamed with a lighter to kill any wild yeasts that might have landed on the area.

Although more experiments and probably needed, agitation is believed to be an important factor for any species of microbe (yeast and bacteria). Gentle stirring on a stir plate or orbital shaker, or frequent gentle manual agitation leads to faster growth and a higher number of organisms. Agitation keeps the microbes in solution. It also maximizes the microbes' access to nutrients and disperses waste evenly. In a non-agitated starter, the microbes are limited to the diffusion rate of nutrients, leading to a slower and more stressful growth [2]. For more information regarding aeration and agitation effects on Brettanomyces growth, see Mark Trent's Brettanomyces Propagation Experiment.

The starter should be stored at room temperature for 5-7 days, or can be stored at a higher temperature if bacteria is the main microbe that the brewer is after. Keep the starter for at least one week, and monitor for activity. Visual activity may not always be present, may be brief, or minimal. Monitoring the pH and the gravity can assist the brewer with deciding whether or not the commercial sour beer has any viable microorganisms still alive in it. If the starter krausens within 24-36 hours, it may have viable Saccharomyces, otherwise strains of Saccharomyces may be dead (especially if the beer was not freshly bottled and was a low pH sour beer). Brettanomyces may not show signs of fermentation for up to 3-7 days. After 7 days, create a 1 liter starter of DME wort, and pour the original dregs starter in. Repeat the process above, giving the starter 5-7 days of growth Cite error: Closing </ref> missing for <ref> tag The brewer has the option of allowing the 1 gallon of sour beer to age on it's own, or it can be used as a starter itself for a larger batch.

Sour worting and co-pitching

Another option is to pitch the starter of dregs into the wort, and allow for a day or two to pass before pitching a fresh pitch of Saccharomyces. This has the benefit of allowing the lactic acid bacteria in the dregs starter to sour the wort before competing with Saccharomyces for sugar. See souring in the primary fermenter for more information on this technique. Co-pitching the dregs with a fresh pitch of Saccharomyces at the same time will often achieve a less acidic final product.

Storing Dregs For Later Use

It is often the case that a potential bottle dregs beer will be consumed before the brewing of the wort in which it would be added. There are several options and suggestions on storing bottle dregs beers [3].

  • Pitch the dregs directly into a fermenter that already has beer in it.
  • Have an air-locked vessel, such as a gallon jug or an Erlenmeyer flask, with an airlock on it with a starter beer (or fresh wort) ready to collect multiple bottle dregs.
  • If the brewer wants to keep the dregs separate from other cultures or does not have another vessel available as previously described, leave the last quarter inch of the beer in the bottle itself. Recap the bottle if possible, and place it in the refrigerator. If it is not possible to recap the bottle because it is a corked bottle or a wider diameter than the brewer's bottle capper/caps, cover the bottle with plastic wrap or tin foil and a rubber band. Keeping the beer cool should prevent spoilage, although this is not guaranteed without more sanitary procedures such as purging the bottle with CO2 and capping it. Although brewers have successfully stored bottle dregs beers like this for months, it is generally advisable to make a starter for the dregs at least within a few weeks so as to avoid any potential spoilage.

Potential Problems and Issues

 
Starter made from bottle dregs from Monte Subite Geuze. The green colored stuff is mold.
  • Many commercial sour beers are bottle conditioned with fresh wine or champagne yeast. If this yeast is still viable, it may contribute to the fermentation profile. If this is a concern, cooling the beer and leaving the sediment behind may help to alleviate the problem, however at least some the wine/champagne yeast will probably still be in suspension in the beer. The long term survival of many strains of Saccharomyces yeast is usually limited in a low pH sour beer. See the Packaging and Re-yeasting page for more details on killer wine yeast strains.
  • Mold growth, although rare, is a possibility. If mold begins to grow, throw out all of the beer and start over.

See Also

References

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