« on: December 07, 2015, 09:12:59 AM »
Basically two approaches for you:
1. Use the dregs in combination with a lab blend (or brewing yeast). In this case you're using the dregs to improve the organism diversity in the beer but you're letting the lab blend do most of the work, especially with early fermentation. In this case you can just unload the dregs when you pitch the blend.
2. Fermenting exclusively with dregs. Here you are just relying on dregs to do all the work. Most people will build up a small starter to try to get enough cells to get a healthy fermentation and then pitch like you would any starter. Most dregs are not healthy enough that a few ounces of beer will ferment out a five gallon batch. There are some exceptions--like Jolly Pumpkin dregs--but most dregs need a little help or the dregs from a lot of bottles.
Of course your other option is to create a persistent culture by putting together a starter in a jug and pitching the dregs and let them do their thing and then pull from your house culture as needed, occasionally decanting some of the beer and adding fresh wort.
Lactobacillus is easy to kill. It naturally exists everywhere and you are almost assuredly killing it off each time you sanitize your equipment for brewing. Normal cleaning and sanitizing procedures are fine. You'll also have brett and pedio (and some other stuff in some dregs) to also worry about. Generally your same cleaning and sanitizing procedures will work for these but they can be somewhat more resistant to sanitizers (especially starsan). Many people maintain separate equipment for sour beer for this reason.