Changes

''"You can definitely make a starter for the Melange or the Lochristi Blend. For the Lochristi, run it [[Brettanomyces#Starter_Information|semi-aerobic]] for 4-6 days in the 70's and then let it settle at room temp and decant what you can if the starter is large. For the Mélange, run the starter semi-aerobic at 66-68 F for 24-36 hours. This should build up the yeast population sufficiently while not allowing the bacteria to become to active and produce a ton of acid." ''<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1019859158042298/ Nick Impellitteri of The Yeast Bay on a MTF thread. Feb 17, 2015.]</ref> ====[[Dry Yeast for Sour Ales BlackManYeast]] on all blends====''"My yeast blends are 95 billion CFUs of bacteria for primary fermentation [with] 1.055SG/5 Gallon direct pitch."'' - Barrett Tillman, owner of BMY <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1041201869241360/?comment_id=1041947599166787&offset=0&total_comments=25 Conversation with Barrett Tillman on Milk The Funk.</ref>.