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. Pitching a sour culture after primary fermentation has been reported to preesrve more yeast flavor, or allowing the ''Brettanomyces'' character to be more forward. See the [[Alternative_Bacteria_Sources#MTF_.22Reverse_Kettle_Sour.22|"MTF Reverse Kettle Sour"]] for an example.