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* Have an air-locked vessel, such as a gallon jug or an Erlenmeyer flask, with an airlock on it with a starter beer (or fresh wort) ready to collect multiple bottle dregs.
* If the brewer wants to keep the dregs separate from other cultures or does not have another vessel available as previously described, leave the last quarter inch of the beer in the bottle itself. Recap the bottle if possible, and place it in the refrigerator. If it is not possible to recap the bottle because it is a corked bottle or a wider diameter than the brewer's bottle capper/caps, cover the bottle with plastic wrap or tin foil and a rubber band. Keeping the beer cool should prevent spoilage, although this is not guaranteed without more sanitary procedures such as purging the bottle with CO2 and capping it. Although brewers have successfully stored bottle dregs beers like this for months, it is generally advisable to make a starter for the dregs at least within a few weeks so as to avoid any potential spoilage.
* ''Brettanomyces'' remains more viable over time if it was co-fermented with ''S. cerevisiae'' than if it was fermented by itself ([[100%25_Brettanomyces_Fermentation|100% ''Brettanomyces'' beers]]). Contrarily, ''S. cerevisiae'' loses viability over time faster when it is co-fermented with ''Brettanomyces'' <ref name="Hubbe">[https://www.facebook.com/groups/MilkTheFunk/1407620505932826permalink/1407620509266159/ Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis). Thomas Hübbe. 2016.]</ref>. This is something to keep in mind when using dregs.
==Potential Problems and Issues==