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(for example [[Saccharomyces#Killer_Wine_Yeast|killer wine strains]] can kill ale or lager yeast, and potentially lead to autolysis off-flavors). 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 wine strains of ''Saccharomyces'' yeast is usually limited in a low pH sour beer , so if the beer has aged then the chances of viable champagne yeast being in the bottle is low <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1268830686478476/?comment_id=1269605776400967&reply_comment_id=1270016239693254&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Richard Preiss on MTF. 03/28/2016.]</ref>. Many brewers have had success using bottle dregs that were conditioned with killer strains of champagne or wine yeast. See the [[Packaging#Re-yeasting|Packaging and Re-yeasting]] page for more details on killer wine yeast strains.