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=Starter Information=
''Special thanks to Nick Impellitteri from [[The Yeast Bay]], and Shawn Bainbridge from Milk The Funk, for guidance on this section.''
When pitching just Brettanomyces from a commercial pure or blended culture and no other microbes, it is recommended to make a starter for the culture. If the Brettanomyces is being pitched into secondary, no starter is necessary unless the brewer suspects that the Brettanomyces has lost a lot of viability due to age, heat exposure, etc.