Changes

If the brewer is pitching a separate liquid culture of ''[[Saccharomyces]]'', it is recommended to create a starter on a stir plate and alternatively dose it with oxygen. This will allow the cell membranes to build enough lipids for their cells walls and give them the greatest chance of fermenting the wort without off-flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1284106178284260/?comment_id=1284141108280767&comment_tracking=%7B%22tn%22%3A%22R3%22%7DConversation with Mark Trent on MTF regarding aerating starters/wort for mixed culture fermentations. 04/13/2016.]</ref>. If the wort has been pre-soured, it might be beneficial to propogate the yeast starter with a portion of the soured wort equal to the portion of starter wort in order to acclimate the yeast to the has conditions (see [[Saccharomyces#Fermentation_Under_Low_pH_Conditions|''Saccharomyces'' fermentation under low pH conditions]]). Dried yeast is grown and processed in such a way that they contain enough lipids to support a healthy fermentation of 5% ABV or less without the need for aeration (this may be dependent on manufacturer; see the yeast manufacturer's website for their individual recommendations). Aeration should be considered for beers above 5% <ref name="danstar"></ref>.

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>[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).