Thar's what I was hoping for.
As a side note, I have some extra wort I will put into a 1G jug and I want to pitch the dregs of the Jolly Pumpkin Bam Biere I just opened. Do you think I should add some Saccharomyces to that?
Nah - JP dregs are pretty hearty, and its only 1G
Edit: Somehow my response didn't post so here it is:
Thanks for the input guys. I pitched the starter made from the Oud Beersel Kriek and the Petrus Aged Pale. 1L of the starter went into 3G of wort and I had 300mL left over that I put into a sanitized mason jar that's chilling in the fridge. I pitched around 5:00 PM yesterday and when I woke up at 6:00 AM there was active fermentation.
I'm not sure which beer contributed the yeast/bugs as I found a list on Michael Tonsmeire's sire that listed Petrus Aged Pale as having both Brett and bugs:http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html
There are conflicting comments for each of the beers I used in the comment section below the list.
Regardless the beer is fermenting and this will be a fun exercise in homebrewing.
EDIT: I'm guessing the list I found on Tonsmeire's site is older than the one Kyle posted yesterday. Also, I had 3G of wort not 3 liters.