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Another method for storing ''Brettanomyces'' long term is in sterilized (autoclaved or pressure cooked) wort or MYPG. Although not as ideal as freezing with glycerol or slants, 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. However, after one month ''Brettanomyces'' appears to be more viable when stored at room temperature. 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. 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>.
In order to explore Yakobson's anecdotal observations in a more controlled manner, Mark Trent performed an experiment on storing one strain of ''Brettanomyces'' in wort, MYPG, buffered wort (buffered to prevent a drop in pH), and buffered MYPG, and compared storage of the ''Brettanomyces'' in each of the storage solutions at room temperature versus cold temperatures for 100 days. This single ''Brettanomyces'' strain survived best in unbuffered MYPG at room temperature, and second best in unbuffered wort at room temperature, and survived less in cold storage conditions for all media. See the [[Brettanomyces Storage Survival Experiment]] for more details. Therefore, when storing ''Brettanomyces'' for one month or less in wort (or perhaps beer), it should be stored refrigerated. However, if the ''Brettanomyces'' will be stored for more than one month in wort (or perhaps beer), it should be stored at room temperature (until more data improves our understanding). Note that at best these storage techniques will decrease viability greatly (80%+), and a starter should be used to try and revive the culture before use <ref>[[Brettanomyces_Storage_Survival_Experiment]]</ref>.
Occasional feeding has been shown to keep ''Brettanomyces'' alive in beer for brewers who do not have a lab, however many variables may come into play as far as how effective this will be for individual strains and in different environments. Although no research has been done to indicate what the best practices are for feeding ''Brettanomyces'' to keep it alive in beer, we recommend trying this method: every 3-6 months decant 70-90% of the beer, and replace it with a 1.040 starter wort with yeast nutrients<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1345924532102424/?comment_id=1345979272096950&reply_comment_id=1346020438759500&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Mark Trent and Richard Preiss on MTF regarding occasional feeding of ''Brettanomyces'' to keep it alive. 07/07/2016.]</ref>. Some strains may survive extended periods of aging in beer, however their viability and vitality will be greatly reduced over time.
===Tips From Brewers===