Re-Using yeast bugs

[Westco]

So I am starting to brew up funky wild beers and I had a quick question. At the end of the ferment lets say a year later or so, is there any advantage to saving the yeast from that beer and start another? I don't care about saving 7 $ for a beer that takes a year to make. What I am wondering is i you can get more complex/better flavors by reusing that same yeast. Any thoughts?

[BrewArk]

Don't understand. A year long ferment?

[Millhaus]

That is an interest question. I have wondered the same thing. I have two sour beers that have been in the secondary since April 2009. They were pitched with two different brett strains and both got a pitch of pedio. When I rack of the beer, can I put my next sour right on the cake in the carboy and let it do its thing?

[Westco]

Don't understand. A year long ferment?

We are talking about sour beers they take anywhere from 6 months to a couple or more years to age and ferment.

[Bruck]

Hmmm....Wondering if there is anything alive in there. If there is, what is dominant at that point given the diminished population of yeast? Just thinking out loud (well, not really). I have not brewed any sour beers.

[Westco]

Hmm I thought that one of you sour nuts would be allover this with loads of information. I wonder if its a stupid question with a simple answer lol. Bump

[DannyW]

I've been watching this too, Westco. I have a year old lambic in a carboy that I'm thinking about racking to a keg and repitching some fresh wort but not sure if that is dumb or not.

[brewcrew]

I have wondered the same thing. I had 2 sours for a year and a half but I tossed the yeast. I saved the oak cubes and 1 week later they are full of mold (or the white pellicle looking stuff I had in the sour). I was wondering if reusing either would work.