Major yeast labs will often freeze yeast in liquid nitrogen using cryopreservation, however this option is generally not practical for brewers <ref>[https://books.google.com/books?id=gcJQAwAAQBAJ&pg=PA181&lpg=PA181&dq=Yeast+supply%E2%80%94the+challenge+of+zero+defects&source=bl&ots=u-9uoIvsFo&sig=XnqR3179u4mC9LqWotMX3Fu7MbU&hl=en&sa=X&ved=0ahUKEwiX-bKyvM_JAhVH4WMKHQr9C1cQ6AEIHTAA#v=onepage&q=liquid%20nitrogen&f=false Brewing: New Technologies. Charlie Bamforth. 2006. Pg 170.]</ref>. The next best option for long term storage of ''Brettanomyces'' is freezing with 10% glycerol. If glycerol usage is not an option for the brewer, then slants can provide storage for a few months up to 2+ years, depending on the type of slant used (using mineral oil in slants has been shown to extend the life of stored yeast). For instructions on how to make slants at home capable of storing any microbe for potentially 2+ years, [http://suigenerisbrewing.blogspot.com/2015/11/easy-home-yeast-banking-and-video.html see Bryan's video on Sui Generis Brewing (requires a pressure cooker)]. Agar plates are the least best solution and have been observed anecdotally to reduce viability of ''Brettanomyces'' over a few months <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1083075848387295/?comment_id=1083272091701004&offset=0&total_comments=13&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Matt Humbard, Ritchie Preiss, and Jeff Melo on MTF. 6/4/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1115768398451373/?comment_id=1115817201779826&offset=0&total_comments=34&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Nick Impellitteri on MTF regarding storing Brett on agar plates. 7/24/2015.]</ref>.
The worst method for storing ''Brettanomyces'' long term is in sterilized wort or MYPG, however this is the most practical way to store ''Brettanomyces'' for brewers without a lab. Regarding temperature, it has been shown that cold storage for as long as a month is better than room temperature storage for the same time. The optimal ''Brettanomyces'' appears to be more viable when stored at room temperature storage for periods of time longer than a one month are not known, however more data is required before assuming this is the case with all strains of ''Brettanomyces''. Chad Yakobson noted that after storing ''Brettanomyces'' in a refrigerated environment (we don't know how Chad was storing the ''Brettanomyces'' cultures when he observed this, for example on agar plates or slants or something else.), after 6 months the ''Brettanomyces'' would die. If ''Brettanomyces'' is stored cold, it will be very sluggish and slow to start fermentation. Non-pure cultures (such as beer bottle dregs with ''Brettanomyces'' in it) should be stored refrigerated. Making a starter is highly recommended if the ''Brettanomyces'' 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>.
[[File:Brett viability temp storage.jpg|thumb|300px|[https://www.facebook.com/groups/MilkTheFunk/permalink/1115768398451373/ Richard Preiss's results of storing Brett at different temperatures]]] [[File:Brett storage MarkTrent.jpg|thumb|300px|[https://www.facebook.com/groups/MilkTheFunk/permalink/1115768398451373/?comment_id=1145139948847551&offset=0&total_comments=69&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Mark Trent repeated Richard Preiss's results of storing Brett at different temperatures, and also in different mediums.]]] Yakobson's observations were not scientifically quantified and details of his process are lacking (how was the ''Brettanomyces'' stored?), as far as we know. Richard Preiss of [http://www.escarpmentlabs.com/ Escarpment Labs] shared the results of performed a controlled experiment on MTF that showed that BSIstoring one strain of 's ''Brett brux Drie'' and WLP645 ''B. clausseniiBrettanomyces'' survived better in low ABV beer when stored at refrigeration temperatures rather than room temperatures for one month. 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 MYPG, buffered wort (4°C and 24°C). The samples were burped to avoid having head pressure as a variable. Trypan blue stain and microscopy were used buffered 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 prevent a significant drop in viabilitypH), with ''B. claussenii'' ending up at 40% and BSI Drie at 6% viability. This experiment also indicates that the viability of ''Brettanomyces'' 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>. Mark Trent repeated Richard Preiss's experiment, but tested different mediums (wort, liquid buffered MYPG, and water). Two compared storage of the ''Brettanomyces'' isolates, one from Orval and one from SARA Bernice, were grown in 10 degree Plato wort and MYPG. The isolates are labeled on the chart as "Brett O (Orval)" and "Brett T (Tim Clifford)" respectively. After growth was complete, 10 mL of aliquots were aseptically transferred to 15 mL centrifuge tubes. In addition, the Orval isolate was grown on a MYPG plate and 3 single colonies for each treatment were transferred to 1 mL of sterile RO water in a 2 mL glass tube. Each treatment was prepared in a duplicate and stored at either 22°C or 1°C. Viability was measured after 31 days. Data shown in the chart to the right. No other statistics were performed (there were no statistically significant differences between the different types of storage mediums solutions at room temperature). All storage mediums shared results similar to Richard's resultsversus cold temperatures for 100 days. This further shows that single ''Brettanomyces'' survival is a function of strain survived best in unbuffered MYPG at room temperature, and second best in unbuffered wort at room temperature, with lower temperatures being beneficial towards survival <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1115768398451373/?comment_id=1145139948847551&offset=0&total_comments=69&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Mark Trent on MTFand survived less in cold storage conditions for all media. 09/10/2015.See [[Brettanomyces Storage Survival Experiment]]</ref>for more details. It appears from these experiments that Therefore, when storing ''Brettanomyces'' stores better cold, at least for a ~1 one month duration. Questions raised by MTF members or less in regards to these results: # How does warm storage versus cold storage affect slants?# Are there any unexpected results if the samples are stored longer wort (Richard will updateor perhaps beer), and would this change it should be stored refrigerated. However, if the ''Brettanomyces'' is periodically fed new sugars? ''Update: new information on storing Brettanomyces will be stored for 6 months at cold vs room temperatures and MYPG vs more than one month in wort in this [https://www.facebook.com/groups/MilkTheFunk/permalink/1239775039384041/ MTF thread] from Mark Trent. This data appears to show that at 6 months Brettanomcyes survives better in room temperature MYPG vs cold temperature MYPG (or cold/room temperature wort. pH may have an effect as wellperhaps beer), but more investigation is needed.''# How come using dregs from commercial beers it should be stored at room temperature gives good results for brewers?(until more data improves our understanding).
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