I will soon be working on doing the same Shane. I'm building an incubator using an old toaster oven and a temp controller, creating a decent media that Lactobacillus will thrive on, and attempting to create some slants or plates with cultures and refrigerating them. Sometime in the future, I will attempt freezing, but as for now I keep my yeast (and soon bacteria) cultures refrigerated.
I'm running my own thread on it and will keep it updated with results.
Primary: Bavarian-style hefeweizen
Secondary: Thunderstruck Pumpkin Ale, Bourbon Vanilla Porter
On Tap: Empty
Upcoming: Raspberry hefeweizen, experimentation with essential oils