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The worst 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, 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. However, after one month ''Brettanomyces'' appears to be more viable when stored at room temperature for periods longer than one month, however more . 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>.
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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>.
In order to explore Yakobson's anecdotal observations in a more controlled manner, Mark Trent performed a controlled 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 [[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).
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