Changes

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. Generally speaking, ''Saccharomyces'' strains most likely won't be viable at all after an extended time in a low pH beer. A regular strength starter (1.030-1.040 SG) of a volume of 20.5-3 cups 1 liters should be prepared for the bottle dregs. 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|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 sealed with an airlock (creating an anaerobic starter with an airlock is preferred unless the brewer knows that aeration won't create excessive amounts of acetic acid; it's best not to take a risk with aeration the first time you use dregs from a particular commercial brewery <ref name="BryanHeit_starters"></ref>). The mouth of the bottle may be flamed with a lighter to kill any wild yeasts that might have landed on the area.