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Yakobson's observations were not scientifically quantified and details of his process are lacking (how was the ''Brett'' stored?), as far as we know. Richard Preiss of [http://www.escarpmentlabs.com/ Escarpment Yeast Labs] shared the results of a controlled experiment on MTF that showed that BSI's ''Brett brux Drie'' and ''B. claussenii'' survived better in low abv ABV beer when stored at refrigeration temperatures rather than room temperatures, contradicting the anecdotal observations reported by Yakobson. The samples were grown in 1.040 DME wort until typical cell density was reached, and measured for >95% viability after growth with trypan blue stain and microscopy. 10ml samples of each were stored in sterile conical tubes for one month at different temperatures (4°C and 24°C). The samples were burped to avoid having head pressure as a variable. Trypan blue stain and microscopy were used to measure the viability after one month. After one month of storage at 4°C (39.2°F), the viability of ''B. claussenii'' was 92%, and BSI Drie was 72% viability. The samples stored for one month at 24°C (75.2°F) showed a significant drop in viability, with ''B. claussenii'' ending up at 40% and BSI Drie at 6% viability. This experiment also indicates that the viability of ''Brett'' strains/species after storage is strain/species dependent <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1115768398451373/ Richard Preiss Brett storage experiment results on MTF. 7/24/2015.]</ref>.