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[[File:Mold dregs.jpg|thumbnail|right|[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. Photo provided by Matt Fanning.]]
* 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 wine strains of ''Saccharomyces'' yeast is usually limited in a low pH sour beer <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>. See the [[Packaging#Re-yeasting|Packaging and Re-yeasting]] page for more details on killer wine yeast strains.
* Mold growth, although rare, is a possibility. If mold begins to grow, throw out all of the beer and start over. See [[Mold]] for examples of identifying mold versus pellicles.
==See Also==