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A 1 liter 1.030-1.040 SG unhopped starter (use DME or wort) for a 5 gallon batch of beer is recommended. Use a stir plate for 1-2 days. Keep the starter below 70°F <ref>[https://www.facebook.com/BootlegBiology/posts/400841396773252?comment_id=401027066754685&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bootleg Biology Facebook Page. 09/01/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1170043666357179/?comment_id=1170052373022975&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Jeff Mello regarding starter temperature for BBXSS-0715 on MTF. 10/27/2015.]</ref>.
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| BBXMTF-0616 MTF Baltifunk Mega Blend/MTF Funkapolis Mega Blend || 96-100 || Med-Low || 65-80°F || '''Available for limited time after each HomebrewCon'''. Source: A “living” culture blend propagated from bottled dregs sourced from the Milk The Funk bottle share at HomebrewCon. Years produced: 2016, 2017. This blend is only available once during this pre-sale. No further homebrew culture props will be produced. Warning: No results can be guaranteed. This blend has not been tested by Bootleg Biology. See this [http://bootlegbiology.com/2017/06/27/new-culture-pre-sale-july-5-featuring-mtf-mega-blend-sour-weapon-l/ Bootleg Biology blog post].
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| BBXMAD1 – The Mad Fermentationist Saison Blend || || || 68-80 || '''Availability: Limited'''. Source: A unique blend of cultures curated by [http://www.themadfermentationist.com/2017/02/bootleg-biology-mad-fermentationist.html The Mad Fermentationist, Michael Tonsmeire]. Bootleg Biology is proud to announce The First Official Mad Fermentationist Culture! Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture. At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities. This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally <ref>[http://bootlegbiology.com/product/the-mad-fermentationist-saison-blend/ "The Mad Fermentationist Saison Blend". Bootleg Biology website. Retrieved 02/21/2017.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1667652549929619/ There has been at least one report on MTF of this blend] producing considerable tartness at 22 calculated IBU.
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====[[Boutique Yeast]](CLOSED)====
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| Ontario Farmhouse Ale Blend || 80+ || Med-Low || 22-25 || This strain of ''Brettanomyces bruxellensis'' is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra fruit and funk is desired. Works great with hops when co-pitched with clean ale strains as well, for faster turnaround of Brett IPAs <ref name="escarpment_strains" />.
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====[[Fermentis]]====
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! Name !! Attenuation !! Flocculation !! Temp°C !! Notes
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| SafSour™ Barrel Instinct || || || 59 - 77°F || Ingredients: Yeast (Saccharomyces cerevisiae, Brettanomyces bruxellensis), Emulsifier: sorbitan monostearate (E/INS 491) /Bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici), maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3) <ref>[https://fermentis.com/en/product/safsour-barrel-instinct/ "SafSour™ Barrel Instinct". Fermentis website. Retreived 11/25/2023.]</ref>.
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| SafSour™ Fruit Intuition || || || 59 - 77°F || Ingredients: Yeast (Saccharomyces cerevisiae, Brettanomyces bruxellensis), Emulsifier: sorbitan monostearate (E/INS 491) /Bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici), maltodextrin <ref>[https://fermentis.com/en/product/safsour-fruit-intuition/ "SafSour™ Fruit Intuition". Fermentis website. Retrieved 11/25/2023.]</ref>.
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====[[GigaYeast]](CLOSED)====
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====[[SouthYeast Labs]](CLOSED)====
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Brian Martyniak showed that ''Brettanomyces'' growth can be inhibited by the concurrent growth of ''S. cerevisiae'' under anaerobic conditions. In aerobic conditions, oxygen appears to help ''Brettanomyces'' out-compete ''S. cerevisiae'' when ''S. cerevisiae'' is present in small quantities. The presence of lactic acid bacteria does not greatly effect ''Brettanomyces'' growth <ref name="Hubbe" /><ref name="martyniak">[https://www.facebook.com/groups/MilkTheFunk/permalink/1362220513806159/ MTF post by Brian Martyniak on ''Brettanomyces'' growth in competition with ''Saccharomyces'' under aerobic and anaerobic conditions. 07/29/2016.]</ref>. Hübbe showed a similar result by showing that both ''B. bruxellensis'' and ''B. anomalus'' grew essentially the same amount by themselves or with ''Lactobacillus'', but growth for both ''Brettanomyces'' species was greatly inhibited when co-fermented with ''S. cerevisiae''. Therefore, when making starters for mixed cultures of ''Brettanomyces'' and ''Saccharomyces'', the brewer might be able to favor ''Saccharomyces'' by limiting oxygen, or favor ''Brettanomyces'' by introducing oxygen during growth. Data from Thomas Hübbe and Mark Trent support that the initial pitching rate doesn't have a great effect on the final cell count in pure ''Brettanomyces'' starters or beer, indicating that ''Brettanomyces'' is fairly forgiving in regards to small initial cell counts <ref name="Hubbe" /><ref>[[Brettanomyces_Propagation_Experiment|MTF ''Brettanomyces'' Propagation Experiment]]</ref>.
At last one report exists of a hybridization events in a mixed/spontaneous beer fermentation. These hybridization events were the result of ''S. cerevisiae'' and ''S. uvarum'' hybridizations. The potential parent strains were screened for sporulation and were found to be able to sporulate (the hybrids were not able to sporulate). This same group reported changes to the STA1+ genes that differed from the pitched diastatic strains. This demonstrates that the general concept of "uncontrolled genetic drift" is at least possible in mixed cultures <ref>[https://www.pnas.org/doi/abs/10.1073/pnas.1105430108 Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast. Diego Libkind, Chris Todd Hittinger, Elisabete Valério, Carla Gonçalves, Jim Dover, Mark Johnston, Paula Gonçalves, and José Paulo Sampaio. DOI: https://doi.org/10.1073/pnas.1105430108. 2011.] See also [https://www.facebook.com/groups/MilkTheFunk/posts/7415625611798922/?comment_id=7427190037309146 this MTF thread]</ref>.
* See also [[Mixed Fermentation]].