Changes

There are two concepts unique to Brettanomyces compared to Saccharomyces when considering doing a starter. First, Brettanomyces performs best in a "semi-aerobic" environment. This means that the oxygen levels are low, but also not non-existent. An initial blast of oxygen into the wort, and foil left over the top to allow the air to slowly diffuse into the starter should be enough oxygen for the starter. With too much oxygen introduction, Brettanomyces can produce a lot of acetic acid(this is species dependent). Since Brett does not flocculate very well, and cold crashing a Brett starter can lead to difficulties, limiting the acetic acid production during the starter fermentation by refraining from too much oxygen exposure is advised <ref>[http://www.ncbi.nlm.nih.gov/pubmed/12655458 Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production. Aguilar Uscanga, Délia1, and Strehaiano. 2003.]</ref>.

The steps for creating a Brettanomyces two step A Brett starter are strength and size can be accurately calculated using an online yeast calculator such as follows[http:# Make approximately 300 ml of 1//www.mrmalty.030-1com/calc/calc.040 gravity worthtml Mr.# Verify that Malty] or [http://yeastcalculator.com/ YeastCalc] using the wort is 'hybrid' yeast type setting. This will calculate a "semi-aerobic" environmentpitching rate somewhere between ale and lager pitching rates, which should be adequate for 100% Brettanomyces fermentations. # Pitch After the Brett.# Keep it in the 70°-80°F/20°7-°26C range, and wait 8 days.# Pour another 700 ml of 1.038-1.045 starter wort into the starter.# Wait an additional 8 days at the above mentioned temperature range.# Avoid cold crashinggrowth, and pour the entire starter should be pitched into the fermenter (a lot of Brettanomyces will stay in suspensionis known for not flocculating well, and it is usually hard to decant even after if cold crashingcrashed).