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==General Methods and Uses==
The following information is specific to collecting microbes from commercial bottles of mixed fermentation sour beers or ''Brettanomyces'' beers. For instructions on collecting ''S. cerevisiae'' from clean beers, check out [https://www.jaysbrewing.com/2012/09/05/9-steps-to-culture-yeast-from-a-bottle/ this guide].
An often asked question in the Milk The Funk Facebook group is whether or not dregs should be added to a [[Wort_Souring#Souring_in_the_Boiler_.28Kettle_Sour.29|kettle sour]]. While there is no reason why it wouldn't produce a good beer (assuming the dregs are in good health), it defeeats the purpose of making a kettle soured beer. The primary advantage to kettle souring is the ability to make a sour beer without risking exposing the brewer's cold side equipment to potential brewery contaminants such as ''Brettanomyces'' and lactic acid bacteria.
===Making a Starter or Not===