Changes

* 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.

* Mold growth, although rare, is a possibility. If mold begins to grow, throw out all of the beer and start over.

==References==