Changes

If there was no signs of ''Saccharomyces'' fermentation in the dregs starter then 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 [[Sour_Worting#Souring_in_the_Primary_Fermenter|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 depending on how aggressive the bottle dreg cultures are, but can also result in more yeast-driven flavors. Pitching a sour culture after primary fermentation with brewers yeast has been reported to preserve more ''Saccharomyces'' yeast flavor. See the [[Alternative_Bacteria_Sources#MTF_.22Reverse_Kettle_Sour.22|"MTF Reverse Kettle Sour"]] for an example. ''Brettanomyces'' isn't greatly impacted by either pitching rate or if it is co-pitched with ''Saccharomyces'' or pitched after primary fermentation with ''Saccharomyces'', so it doesnthe health of the 't matter 'Brettanomyces'' is not a concern if dregs containing ''Brettanomyces'' are co-pitched with ''Saccharomyces'' or if it is pitched after a primary fermentation with ''Saccharomyces''. See [[Brettanomyces#Primary_versus_Secondary_Fermentation|''Brettanomyces'' primary versus secondary]] for more information.