I'm thinking about harvesting some yeast from a Crooked Stave Surette bottle. I've watched some instructional videos on how to accomplish the task successfully. Surrette clearly isnt made from just saccharomyces. Pretty certain theres some brettanomyces and some bacteria in there. What are the things I would need to cinsider if using these microbes to brew saison down the road? I.e. Will there be any technical difficulties with having multile yeast genus's and bacteria species pitched simultaneously? I dont have the technical know how nor the equipment to isolate each microbe type.