Building sour cultures

[radwizard]

Im building some sour cultures in 1 gallon fermenters with low hopped wort. Ive been pouring of the wort every 2 months and reworting it to try and feed the growing cultures fresh stuff. This is the first time ive started a growing culture bank. In my coming personal schedule im seeing that i will have to leave this stuff alone without refeedong for 4 or 5 months. Do you think this will be ok, and when i can return to the project , I can jusy carry on feeding and building them up more.
The end goal is to get these strains super hearty, as the commercial strains seem to be.

 

[doomy86]

Be careful, the yeasts will be super angry if you don't feed them for this long. No really they will be fine. At what temperature ar you keeping you cultures?

 

[radwizard]

They are at 70 degrees. I havent yet pitched anything from these guys yet, but i have one im gonna try this week. Pretty excited!

 

[doomy86]

70F is good, i have read that brett cultures are best stored at room temp and in my experience also lacto stays healty for a few months.