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added a section for noteworthy tips from brewers
===Storing Brett===
Store Brett at room temperature, and not refrigerated. 60-75°F/15.5-23.9°C should be acceptable (reference needed). Chad Yakobson noted that after storing Brett in a refrigerated environment, after 6 months the Brett would die. If Brett is stored cold, it will be very sluggish and slow to start fermentation. Making a starter is highly recommended if the Brett culture has been stored cold <ref>[http://youtu.be/AjVOzBtE27Y?t=43m Yakobson, Chad. Presentation at 2012 Music City Brew Off. At 43:00.]</ref>.
===Tips From Brewers===
====[[The Yeast Bay]] Lochristi Brett Blend====
* Both [http://www.alesoftheriverwards.com/2015/03/revisiting-yeast-bay-brett-blends.html Ed Coffey] and [http://www.browneandbitter.com/2015/03/tasting-notes-lochristi-peach-sour.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BrowneAndBitter+%28Browne+and+Bitter%29 Amos Browne] have noted that this blend ages particularly well.
==See Also==