Changes

===Starter Information===

When pitching just ''Brettanomyces'' from a commercial pure or blended culture and no other microbes, it is recommended to make a starter for the culture. If the ''Brettanomyces'' is being pitched into secondary, no starter is necessary unless the brewer suspects that the ''Brettanomyces'' has lost a lot of viability due to age, heat exposure, etc., or prefers higher cell count pitches (current information suggests that there is no significant flavor difference between high and low pitching rates in secondary pitches of ''Brettanomyces''; see [[Brettanomyces secondary fermentation experiment]]). ''Brettanomyces'' growth is inhibited by the concurrent growth of ''S. cerevisiae'' under anaerobic conditions. In aerobic conditions, ''Brettanomyces'' appears to help it out-compete ''S. cerevisiae'' if they are grown together. The presence of lactic acid bacteria does not greatly effect ''Brettanomyces'' growth <ref name="Hubbe"></ref><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>. Therefore, when making starters for mixed cultures of ''Brettanomyces'' and ''Saccharomyces'', the brewer can 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><ref>[[Brettanomyces_Propagation_Experiment|MTF ''Brettanomyces'' Propagation Experiment]]</ref>.

====Two Approaches to Starters====