Changes

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 needed)>[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 [[Sour Worting]] 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).