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==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 it out all of the beer and start over.
: [[File:Mold dregs.jpg|frameless]] ([https://www.facebook.com/photo.php?fbid=1590340977863716&set=gm.1006273332734214&type=1&theater Starter made from bottle dregs from Monte Subite Geuze]. The green colored stuff is mold.)