Hello brewing brethren. I had some Belgian beers recently and thought I might try to culture some of the yeast from the bottom of the bottles and mix it in with some of my Saison yeast (that I will also recover from bottles). At the moment, I have just swirled the bottles with warm water and added some sugar in the hope of giving them something to eat. I have mixed yeast from three very different beers (dubel, triple and something they referred to as a barley wine?). Any opinions/ advice?