Changes

===Microbe Inoculation===

Once the wort is produced and chilled, the mixed culture can be pitched as normal. If using a mixed culture from a commercial yeast lab, a starter is generally not needed. If the culture is old or a larger volume is needed, generally a normal starter can be made for mixed cultures without fear of "throwing off the balance of microbes" (see [[Mixed_Cultures#Manufacturer_Tips|The Yeast Bay starter tips]] as an example; Bootleg Biology and Omega Yeast Labs also recommend starters for mixed cultures for larger batches <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1336235339738010/?comment_id=1336237029737841&comment_tracking=%7B%22tn%22%3A%22R%22%7D Discussion on MTF regarding mixed culture starters. 06/23/2016.]</ref>). Instead of buying a single mixed culture, a brewer can create their own mixed culture by combining their own ratios from single cultures of yeast and bacteria. A single mixed culture can be supplemented by adding pure cultures from different yeast labs as well. Another suggestion that often helps produce a higher quality sour beer is to supplement the mixed culture with a [[Commercial Sour Beer Inoculation]]. In general, the more diversity of microbes, the more complex a sour beer can potentially be. Using a [[Wort Souring]] method in conjunction with this method can help increase acidity that may not otherwise be produced by some commercial blends (Wyeast Roeselare is known for this characteristic, for example).

Staggered pitching versus co-pitching can have a significant impact on the final flavor profile of the beer. While there is a lot of information regarding the fermentation profile of various microbes used in sour brewing, the impact of co-fermentation is less understood. Butler et al., partnered with Gilded Goat Brewing Company, analyzed the differences between co-pitching ''S. cerevisiae'', a strain of ''B. bruxellensis'', and a strain of ''L. plantarum'' (Sample A), versus pitching the ''S. cerevisiae'' and ''B. bruxellensis'' first and then the ''L. plantarum'' three days later (sample B), versus pitching the ''L. plantarum'' first and then the ''S. cerevisiae'' and ''B. bruxellensis'' three days later (Sample C). The three different beers were aged for a month and a half before packaged. The sourness was more pronounced in the full co-pitched beer (Sample A), and consumers preferred this one the most while they preferred Sample B the least, which had the least pronounced sourness and least amount of lactic acid/titratable acidity. Each of the three different fermentation profiles had a different sensory fingerprint with different measurements for proteins, titratable acidity, lactic acid, polyphenols, turbidity, color, and residual sugar. See the full poster [https://docs.wixstatic.com/ugd/695caf_8f98746d2f6942ff8810b298ef219eb9.pdf by Butler et al. here].