I've tried looking for some resources on how to save microbes\bugs from brewing a batch of sour ale. It seems like there is a lot of effort involved in collecting different bottle dregs and gathering a great collection of microbes and it would seem like such a waste to dump it after bottling.
What's the best way to save wild bugs\microbes\brett from a sour beer after its all done? Is this even advisable?
Primary: Sour Brown
Secondary: West Flanders Red, Golden Sour, Saison Brett #2 with Brett custersianus and Brett naardenensis, Saison Brett #1 with Brett bruxellensis
On Deck: 100% Brett IPA, West Flanders Red #2 with ECY BugFarm