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This presents a sort of "catch 22" when growing ''Brettanomyces'' in a starter. The brewer must weigh the pros and cons of how much aeration to provide. If the ''Brettanomyces'' is going to be used in a [[100% Brettanomyces Fermentation]], for example, then a stir plate may be the best choice. If the ''Brettanomyces'' is instead being pitched in secondary with the intention of long aging, then having a high cell count isn't as necessary and the risk of adding more acetic acid/ethyl acetate to an aging beer is greater. If a lot of acetic acid is produced during the starter, it is advised to cold crash and decant the starter. ''Brettanomyces'' can have a difficult time flocculating and settling out, even when cold crashed. The brewer may need to allow a few days for the cells to fully sediment <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1099473923414154/?comment_id=1099522943409252&offset=0&total_comments=25&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Richard Preiss of Escarpment Yeast Labs on MTF. 6/26/2015.]</ref>. Additionally, ''Brettanomyces'' that is cold crashed may be slower to begin fermentation. If the brewer believes that the amount of acetic acid produced was insignificant, then cold crashing can be skipped and the entire starter can be pitched.
Although more experiments and are probably needed, agitation is believed to be an important factor for any species of microbe (yeast and bacteria). Gentle stirring on a stir plate or orbital shaker, or frequent gentle manual agitation leads to faster growth and a higher number of organisms. Agitation keeps the microbes in solution. It also maximizes the microbes' access to nutrients and disperses waste evenly. In a non-agitated starter, the microbes are limited to the diffusion rate of nutrients, leading to a slower and more stressful growth <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1168024059892473/?comment_id=1174865305875015&reply_comment_id=1176092372418975&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Bryan of Sui Generis Blog about starters and agitation. 11/09/2015.]</ref>.
Maintaining a temperature of 77°-86°F/25°-30°C results in faster growth than lower temperatures and is recommended <ref name="Trent_Preiss_Brett_Starters">[https://www.facebook.com/groups/MilkTheFunk/permalink/1334091429952401/?comment_id=1334157506612460&reply_comment_id=1334686406559570&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Mark Trent and Richard Preiss on optimal temperatures for Brett starters on MTF. 06/21/2016.]</ref>. ''Brettanomyces'' cell growth typically takes about 7-8 days to reach it's maximum growth <ref name="Yakobson_Propagation"></ref>, however some strains may grow at faster rates and finish in 3-4 days <ref>[[Brettanomyces_Propagation_Experiment]]</ref>. When the starter turns a rich creamy color, it should be done within a few hours after this visual indication occurs <ref name="Trent_Preiss_Brett_Starters"></ref>. Each step of a starter for Brett should be 7-8 days (or 3-4 days for faster growing strains).