I am relatively new to brewing with "bugs" but am now starting to build a collection of different strains ... a BDS with B. lambicus and a berlinerweisse with Lacto Bacillus. I think next will be a flanders red. Anyways, I was thinking about all the comments of folks pitching dregs from Jolly Pumpkin and RR brews to inoculate brews and began to wonder why not do the same with the batches I have on hand. For example with the berliner weisse, I was thinking that I could potentially bottle 22oz that I just save for when I want to brew another berlinerweisse, dump the entire bottle into the wort, wait 2-3 days and add the yeast. In theory, the lacto bacteria is still alive, survive long term storage, and would reproduce quickly. From the new batch, I just bottle up and save another 22 oz bottle.
I would think that the same technique could be used with the hardy Brett. strains, but would likely need to make a starter prior to pitching since it is still technically a yeast and not a bacteria.
I would love any comments, thoughts, ideas that other more experienced "sour" brewers have on this topic ... I guess I should stipulate that I am specifically refering to Intentionally "sour" brewers