Changes

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_and_Saccharomyces_Co-fermentation|''Brettanomyces secondary '' and ''Saccharomyces'' co-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>.