Changes

Long term storage of ''Brett'' should be frozen with glycerol, rather than agar plates or slants, which have been observed anecdotally to reduce viability of ''Brett'' over time <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>. Chad Yakobson noted that after storing ''Brett'' in a refrigerated environment (we don't know how Chad was storing the Brett cultures when he observed this, for example on agar plates or slants?or something else.), after 6 months the ''Brett'' would die. If ''Brett'' is stored cold, it will be very sluggish and slow to start fermentation. Non-pure cultures (such as beer bottle dregs with ''Brett'' in it) should be stored refrigerated. 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>.