Changes

The brewer may find that it isn't possible to re-use a yeast cake or a portion of the sour beer to inoculate a new batch of beer/wort right away. The yeast cake or beer sample should be stored in a glass jar in the fridge at a stable temperature in order to preserve the microbes for as long as possible. After more than 3-6 months of storage (depends on how hardy the culture is), a starter should be made for the yeast cake/beer to make up for viability loss. Viability is less important for ''Brettanomyces'' if it is not being used as the primary fermenter since pitching rate in secondary appears not to have a large effect (see [[Brettanomyces_secondary_fermentation_experiment|''Brettanomyces'' secondary experiment]]), but viability is usually more important for the bacteria, which will be stressed from the long storage. Adding ~2 grams of chalk per liter of the slurry might help to buffer the pH and preserve the viability of all of the microbes for longer (more data is needed to prove this hypothesis). If the yeast slurry/beer sample is not very old and the brewer thinks that there might be residual sugars that could be fermented by the ''Brettanomyces'', leave the lid of the jar slightly loose in case a slow fermentation happens (this can occur even at refrigeration temperatures). Another option that some brewers do is to keep the culture at room temperature and "feed" the culture a small amount of wort every few weeks <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1924825847545620/?comment_id=1925173547510850&comment_tracking=%7B%22tn%22%3A%22R%22%7D Per Karlsson. Milk The Funk thread on storing mixed cultures. 12/20/2017.]</ref>. This requires a vessel with an airlock.  See the [[Mixed_Cultures#Starters_and_Other_Manufacturer_Tips|mixed culture starters]] section for more information on starters for mixed cultures.