13,703
edits
Changes
added Omega Yeast Labs on ''Saccharomyces''/''Brettanomyces'' blends
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>.
====[[Omega Yeast Labs]] on ''Saccharomyces''/''Brettanomyces'' blends====
Since there is little evidence for ratios of ''S. cerevisiae'' to ''Brettanomyces'' in these types of blends 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''. 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>.
==See Also==