Based on the dates on the mason jars, I have some 4 month old "starters" of the above two yeasts. I have kept them at 68 degrees (my understanding that Brett doesn't like it cold). I was thinking of using one or the other for bottling of a sour saison I made a bit over a year ago.
Both jars had a pellicle and, this where my concern comes, had a not so pleasant aroma. My daughter said it smelled like "old mustard" (don't remember which one it was). I have used Brett for over two years but usually either pitch directly or make a starter and use immediately. I don't know if this aroma is normal or the yeast is now bad.
Looking for some input on your experiences. I would hate to ruin a year old beer because of my poor maintenance of the Brett.