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The second aspect of Brettanomyces cell growth is that it typically takes about 7-8 days to reach it's maximum growth <ref>[http://www.brettanomycesproject.com/dissertation/propagation-and-batch-culture-growth/propagation-results/ Yakobson, Chad. The Brettanomyces Project. Propagation and Batch Culture Results. Retrieved 2/17/2015]</ref>. Thus, each step of a starter for Brett should be 7-8 days.
A Brett starter strength and size can be accurately calculated using an online yeast calculator such as [http://www.mrmalty.com/calc/calc.html Mr. Malty] or [http://yeastcalculator.com/ YeastCalc] using the 'hybrid' yeast type setting. This will calculate a pitching rate somewhere between ale and lager pitching rates, which should be adequate for 100% Brettanomyces fermentations. Maintaining a temperature of 70°-80°F/20°-°26C should be adequate for most strains. After the 7-8 days of growth, the entire starter should be pitched into the fermenter (Brettanomyces is known for not flocculating well, even if cold crashed).
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