Changes

Brian Martyniak showed that ''Brettanomyces'' growth can be inhibited by the concurrent growth of ''S. cerevisiae'' under anaerobic conditions. In aerobic conditions, oxygen appears to help ''Brettanomyces'' out-compete ''S. cerevisiae''. The presence of lactic acid bacteria does not greatly effect ''Brettanomyces'' growth <ref name="Hubbe" /><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1362220513806159/ MTF post by Brian Martyniak on ''Brettanomyces'' growth in competition with ''Saccharomyces'' under aerobic and anaerobic conditions. 07/29/2016.]</ref>. Hübbe showed a similar result by showing that both ''B. bruxellensis'' and ''B. anomalus'' grew essentially the same amount by themselves or with ''Lactobacillus'', but growth for both ''Brettanomyces'' species was greatly inhibited when co-fermented with ''S. cerevisiae''. Therefore, when making starters for mixed cultures of ''Brettanomyces'' and ''Saccharomyces'', the brewer might be able to favor ''Saccharomyces'' by limiting oxygen, or favor ''Brettanomyces'' by introducing oxygen during growth. Data from Thomas Hübbe and Mark Trent support that the initial pitching rate doesn't have a great effect on the final cell count in pure ''Brettanomyces'' starters or beer, indicating that ''Brettanomyces'' is fairly forgiving in regards to small initial cell counts <ref name="Hubbe" /><ref>[[Brettanomyces_Propagation_Experiment|MTF ''Brettanomyces'' Propagation Experiment]]</ref>.

"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>

For The Yeast Bay Farmhouse Sour Ale, a starter is optional. If the brewers is looking for more farmhouse character from the yeast, create a normal starter with yeast nutrients, and use a stir plate. If the brewer wants to stress the yeast and favor the bacteria, do not make a starter. Nick Impellitteri says that he prefers to do a starter so that the yeast has a good, clean fermentation. He then ages the beer and waits for the bacteria to sour it over time <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1121999127828300/?comment_id=1122177274477152&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Nick Impellitteri of The Yeast Bay on MTF in regards to starters for TYB Farmhouse Sour Ale mixed culture. 8/4/2015.]</ref>.

"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. 3/22/2015.]</ref>.

Separate ''Brettanomyces'' culture(s) recommended. Order of acidity from least to greatest is: A4, B4, F4, G4, and K4. Generations 2 and 3 start to become more acidic <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1213239365370942/?comment_id=1213348992026646&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Barrett Tillman on MTF. 01/13/2016].</ref>.

Since there is little evidence for ratios of ''S. cerevisiae'' to ''Brettanomyces'' in these types of blends as having a great effect on beer (see [[Brettanomyces secondary fermentation experiment]]), there is no reason not to treat a starter for these types of blends as a normal ''Saccharomyces'' starter. A small number of ''Brettanomyces'' cells will produce the same effects as a large number of ''Brettanomyces'' cells, and having a proper pitch of ''Saccharomyces'' will help prevent fermentation off-flavors from the ''Saccharomyces''. Step up the starter as many times as needed for larger pitches. This goes for blends from other yeast companies as well <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1487655161262693/?comment_id=1488493787845497&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Lance Shaner from OYL on Saccharomyces/Brettanomyces blend starters on MTF. 12/1/2016.]</ref>.

==Storage==