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FAQ
,added new FAQ: "Do I need to use a secondary?"
A: The best way of storing your culture will vary depending on the organisms it contains and the resources you have available. See the pages for the relevant organisms for more information: [[Brettanomyces]], [[Lactobacillus]], [[Pediococcus]], and [[Mixed_Fermentation#Reusing_a_Sour_Yeast_Cake|re-using slurry from a mixed fermentation]].
==Do I need to use a secondary?==
Q: When using Brett, do I need to get the beer off of the trub to avoid autolysis off-flavors?
A: Conventional wisdom is to remove beer from the trub as soon as the beer is done fermenting, but this is not needed with beers that contain ''Brettanomyces'' yeast. Brett can "consume" the proteins and fatty acids that are released by dying yeast cells. Many brewers have have reported storing sour beer on trub for many months and even multiple years without experiencing off-flavors from yeast autolysis.
==Can I repitch my sour yeast cake==