I was brewing a sour beer with Brett Bruxelensis, when my primary finished I harvested the yeast. The beer was fine.
When I subsequently added it to secondary with raspberries I ended up with vinegar due to aceto bacter.
I was wondering should I discard the harvested yeast or would it be safe to use?
I suspect the acettobacter was introduced by the fruits, but I am not sure (not a whole lot of experience with sours).