Changes

* 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 withing a few weeks so as to avoid any potential spoilage.

==Potential Problems and Issues==

* 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.

==See Also==

===External Resources===

==References==