I plan on doing it later this week. I have done ale yeast for years; would it be the same process for Bret yeast? I know Chad Y. does not recommend putting a Brett starter in the frig. So, there it is.
I do the same as a Sacc strain with a twist. I immediately will make a 100g to 1L starter with a bit of oak and dump the harvested yeast on top and store it in my basement (60-65F). I then make a fresh wort batch (same ratio of DME to water) right before I pitch it into a fresh batch of beer. I have built this starter up to four generations and had great success. My guild (Wyoming Brewers Guild) finally took the entire bit of this starter and pitched it into what will become a Coconut Chai stout destined to be a firkin. I can't wait to try it out in about three months.
I'm not sure what the issue is with storing Brett at frig temps? From reading Chad Yakobson's material and an email, he states
not to put a Brett starter in the frig. I emailed him recently and asked if that also applied to harvested Brett yeast? I'm sure it
will be some time before I hear back (GABF).