Changes

There are several things to take into consideration when deciding to make a starter or notfor bottle dregs. Since ''Brettanomyces'' [[Brettanomyces#Primary_versus_Secondary_Fermentation|doesn't need many cells]] to have an impact unless it is being used for 100% ''Brettanomyces'' fermentation, a starter is not necessary if the bottle is young and the brewer only wants to use the ''Brettanomyces''. If the bottle is older (6+ months from bottling), it might be a good idea to make a starter just to make sure the ''Brettanomyces'' is still viable.

If the brewer is intending to re-use the ''Lactobacillus'' or other lactic acid bacteria in the bottle, then a starter is a good idea. In general, a [[Lactobacillus#Starters_and_Pitching_Rate|larger population of lactic acid bacteria]] is beneficial if lactic acid production is desired. It is possible that smaller pitch rates of ''[[Pediococcus]]'' and hardier ''Lactobacillus'' strains might still sour the beer over time, but in general making a starter will help ensure that a healthy pitching rate of bacteria is used.