Do people traditionally pitch WL or Wyeast bacteria blends or bottle dregs (or both) to their sours? I've been hearing a lot of people being more pleased with dregs as they work faster and the flavors are bolder and possibly better. On the other hand, some of the bacteria are assuredly more prominent than others/than they should be.
I'm generally curious what the sour brewers do, but more specifically... I made a lambic recently and went to pitch a vial of WL Belgian Sour Mix I and when I opened it, the vial erupted like a carbonated soda that had been shaken for a week. There was only about a half tsp of liquid left to pitch. I'm wondering whether I should get another vial of WLP655 or pitch the dregs of something like Boon Oude Geuze or Lindemans Cuvee Rene (the most relevant and locally available bottles).
