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edits
Changes
Added a "Storing Brett" section, along with Yakobson reference.
It is worth noting that a "Malt Yeast Peptone Glucose" growth substrate has been shown to be a better substrate for growing an initial pitch of Brettanomyces. Specifically, when grown in wort, Brettanomyces will go through a 24 hour lag phase, a growth phase, another lag phase, and a second growth phase (all within 7-8 days). When grown in MYPG substrate, there is only a single growth phase and no lag phase, which has been reported by Yakobson to produce a larger cell count in the same amount of time <ref>[http://www.brettanomycesproject.com/2009/08/mypg-vs-wort-as-the-growth-substrate/ Yakobson, Chad. The Brettanomyces Project. MYPG Compared to Wort as a Growth Substrate. Retrieved 2/18/2015.]</ref>. Cells grown in MYPG also are better adapted to grow in wort <ref>[http://www.brettanomycesproject.com/dissertation/propagation-and-batch-culture-growth/propagation-discussion/ Yakobson, Chad. The Brettanomyces Project. Propagation and Batch Culture Discussion. Paragraph 5. Retrieved 2/18/2015.]</ref>. Practical instructions for making this substrate can be found on Jason Rodriguez's blog, "[http://sciencebrewer.com/2011/04/29/wild-yeast-project-mypg-culture-media/ Brew Science - Homebrew Blog]".
==Storing Brett==
Store Brett at room temperature, and not refrigerated. 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>.
=See Also=