Wow, I totally disagree. I only ever use a fresh pitch, and I think it is outstanding. Maybe I need to try repitching to see what could possibly make the outstanding look unremarkable.
How is the roeselare blend? How sour does it get?
The initial pitch of this blend is pretty unremarkable.
I guess the "unremarkable" was relative. I did a side by side with a Flanders Red recipe: 5-gal with only a pitch of Roselare and 5-gal with a mixed pitch of Jolly Pumpkin, Cuvee Renee, and Upland dregs. Just proving to myself that maintaining mixed cultures from bottle dregs was worth the effort.
The next batches into these fermenters were both superior to their predecessors, and with the initial batches a year older in kegs, I had four batches to blend!
Didn't take the opportunity to use the same cakes for a third go-around - I'm still really curious on how many batches I can do before quality drops off for one reason or another.