Changes

If the package is fresh, then a starter is generally not required. If the package is nearing expiration or expired and buying a new package is not an option, or if the batch of beer is much larger than what the package is intended for, then we recommend making a starter for all mixed cultures (including Wyeast Roeselare). In general, we recommend a 500-1000 mL starter (~1.040 OG with DME) for a 5 gallon batch. Run a stir plate on the lowest setting, or use occasional manual stirring with no automatic stirring. If the package contains ''Brettanomyces'', then run the starter for 4-6 days; if the package does not contain ''Brettanomyces'' then run the starter for 24-48 hours. Do not use hops in the starter unless inhibiting the lactic acid bacteria is desired. One may want to have an anaerobic starter in the case that the lactic acid bacteria are especially weak, and the brewer wants to inhibit the yeast growth in the starter. Remember though that yeast needs oxygen in order to grow viable cells <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1660420660652808/?comment_id=1660436453984562&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Pat Tkacz and Justin Amaral. Milk The Funk Facebook group. 04/21/2017.]</ref>. Pitching the entire starter should be fine, even if there is some considerable acetic acid production (see [[Brettanomyces#Starter_Information|''Brettanomyces'' starters]]), although it can also be chilled and the starter beer decanted if desired.