Mixed cultures contain 2 or more different genera from each of these genera of organisms: Lactobacillus, Pediococcus, Brettanomyces, and Saccharomyces (see each of the previous links for commercially available pure cultures of these organisms).
(Note: this definition is partly determined by the structure of this wiki. All of the commercial cultures are separated by genus rather than species on this wiki. Technically, any culture that contains more than one species could be called a "mixed culture". However, for the purposes of organizing the charts of commercially available microorganisms by genus, for now the above is the definition of a "mixed culture".)
- 1 Commercial Mixed Cultures
- 1.1 Culture Charts
- 1.1.1 Bootleg Biology
- 1.1.2 Boutique Yeast
- 1.1.3 Brewing Science Institute
- 1.1.4 Dry Yeast for Sour Ales BlackManYeast
- 1.1.5 East Coast Yeast
- 1.1.6 Escarpment Laboratories
- 1.1.7 GigaYeast
- 1.1.8 Imperial Organic Yeast
- 1.1.9 Omega Yeast Labs
- 1.1.10 SouthYeast Labs
- 1.1.11 The Yeast Bay
- 1.1.12 White Labs
- 1.1.13 Wyeast
- 1.2 Starters and Other Manufacturer Tips
- 1.1 Culture Charts
- 2 See Also
- 3 References
Commercial Mixed Cultures
In cooperation with Eric Bandauski .
|BBXSS-0715 Sour Solera Blend||NA||NA||NA|| Source: A “living” culture blend propagated from our carefully managed continuous solera fermentation.
Many lab-produced multi-species culture blends fail to reproduce the richness and complexity of traditional lambic-style fermentations in their first effort. This can be a result of artificially slamming together cultures after pulling them directly from the freezer.
Instead, our Sour Solera Blend contains a unique and complex collection of Sacchromyces, Brettanomyces, Lactobacillus, Pediococcus and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF.
This blend is available seasonally, and will always be changing and evolving due to the nature of solera fermentations. Warning: No two Sour Solera Blend releases will be the same, and neither will their fermentations.
|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 Bootleg Biology blog post.|
|BBXMAD1 – The Mad Fermentationist Saison Blend||68-80|| Availability: Limited. Source: A unique blend of cultures curated by 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 . There has been at least one report on MTF of this blend producing considerable tartness at 22 calculated IBU.
Attenuates a highly fermentable wort in 3-4 weeks, and can be bottled/kegged after that time. Brettanomyces character appears after 4-6 weeks. Works well with hoppy beers. Low acidity, and low funk even after aging. Not hop tolerant .
|BY-A Brett. Saison Blend||High - Very High||Medium Low - Low||65-95°F||This blend is perfect for creating low-funk, low tartness, Belgian-based Brettanomyces Saisons. The Brett. strains bring ripe, tropical fruit with low funkiness. The first Sacc. strain is a traditional high-temperature Belgian Saison strain, the second is a Belgian-style Abbey strain that help ensure quick attenuation, aids in flocculation, and provides additional complexity to the finished beer. Shipped in a 10mL, screw top vial with cell count, viability, and contamination testing report. Recommended making a 1-2L starter.|
|B-73 Roselare Blend||80%+||Varies||65-85||Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures . Does not contain Pediococcus by default, but they will include it if asked . Lactobacillus species is L. delbruekii .|
|B-82 Belgian Sour Ale||75-80||Med||65-80||Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer .|
|American Sour Mix (A4)||62-75°F||A4 American sour mix is blended for primary fermentation with ale yeast and a double dose of lactobacillus. The blend does well at room temperature for no-fuss fermentation. Use to create unique American Sour ales.|
|Flemish Sour mix (F4)||60-72°F||F4 Flemish sour mix produces a sour with fruity and spicy notes. The pediococcus and lactobacillus create a sharp sour that plays well with crystal malts. Use to create moderately sour Flanders ales, Oud Bruin, and Gueuze.|
|German Sour Mix (G4)||60-68°F||G4 German sour mix is blended for tartness, a heavy dose of lactobacillus and alt yeast make a perfectly crisp sour ale. Use with sea-salt for a sour Gose, add smoked malt for a traditional Lichtenhainer, or keep it simple with a refreshing Berliner Weisse.|
|Belgian Sour mix (B4)||62-82°F||B4 Belgian sour mix provides a light lemon-peppery note reminiscent of Trappist beers. The profile is extended with the addition of pediococcus and lactobacillus. This blend is great for deep farmhouse ales.|
|Kettle Starter Mix (K4X)||90-110°F||K4X Kettle Starter Mix is a limited release of Pediococcus and Lactobacillus formulated for pH adjustment. Add to 5 gallons of wort at 90°F-105°F hold temp for at least 24 hours before boiling. Boil when pH has expected 1.2 point drop. Activity will slow at this point yielding a light earthy balance with light to medium acid.This blend can also be used as a starter culture to blend with your current bottle dregs. Temperature Range 90°F-110°F. Please email barrett (at) blackmanbrewing (dot) com for international shipping .|
|ECY01 - BugFarm||Wild yeast and lactic bacteria to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile. Homebrew vial (125 mL) is suitable for a 5-10 gallon (8 gal ideally) 15°P batch without a starter .|
|ECY02 Flemish Ale||blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors, base Belgian yeast, several Brettanomyces, Lactobacilli, and Pediococcus|
|ECY03 Farmhouse Brett||produce a funky and acidic farmhouse ale particularly when a secondary fermentable is added (i.e. priming sugar or fruit)|
|ECY06 Berliner Blend||70-74||Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired, the blend contains a kolsch ale yeast, Lactobacillus brevis and Lactobacillus delbreuckii subspecies delbreuckii .|
|ECY20 BugCounty||20 different isolates combined for fermentation to overwhelm the senses|
|New World Saison||80+||Med||20-25||A new world Saison blend containing Saccharomyces and Brettanomyces to produce a fruity, funky beer with rustic charm. Attenuates quickly, with Brett character upon aging. Alcohol tolerance: 12%.|
|Fruit Bomb Saison||80+||Med-Low||22-27||This high-character blend contains a Saison strain with balanced ester and spice aromas, an enigmatic Saccharomyces strain with tropical characteristics, and a complex and fruity Brettanomyces strain. Highly suited to aroma hop or fruit-forward farmhouse ales/saisons. Alcohol tolerance: 12+%.|
|GB144 Sweet Flemish Brett||80-85||Low||68-75||Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics|
|GB122 Berliner Blend||A blend of neutral ale yeast and lactic acid bacteria. Use directly in a primary to make a crisp, sour beer! LAB is the same strain as GB110 . See also Don Osborn's review in 2016 and reviewed again in 2017.|
|GB123 Sour Plum Belgian||Belgian ale yeast and lactic acid bacteria. Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes. LAB is the same strain as GB110 .|
|GB121 Farmhouse Sour||Low||68-80||Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria, Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard. LAB is the same strain as GB110 .|
|GB124 Saison Sour||Low||68-80||Sour with fruity esters and black pepper. LAB is the same strain as GB110 . See also Don Osborn's review in 2016 and reviewed again in 2017.|
|GB150 Sour Cherry Funk||89||68-80||Blend of 3 Brett strains and Lactic Acid Bacteria. This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete. See also GigaYeast Sour Cherry Funk, by Don Osborn (2016) and reviewed again in 2017.|
|F01 - Chimera||Three Bretts (clausseni, custerianus, lambicus), L. brevis, and a Belgian Sacch.|
|F02 - Gorgon||Two Bretts (lambicus family), L. delbrückii, and the same Belgian Sacch as F01.|
|F08 - Sour Batch Kidz||80+||Low||68-76||Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up . MTF thread on experiences with this culture.|
|Where Da Funk OYL-210||78-88||Low||68-80||A blend of a mild Brettanomyces anomalus  isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces (Trois and ECY-03b). This blend p/roduces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider .[adding flaked oats if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale. Homebrew pitches contain ~150 billion cells .|
|Bit O' Funk OYL-211||85+||Low||68-80||This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop. Trois (Sacch), ECY-03b (Sacch), and bruxellensis blend. Homebrew pitches contain ~150 billion cells .|
|Bring on da Funk OYL-212||85+||Low||68-80||This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen. Trois (Sacch), ECY-03b (Sacch), bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time. Homebrew pitches contain ~150 billion cells .|
|C2C American Farmhouse OYL-217||75-85||Low||68-80||A "coast to coast" blend of a saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. Homebrew pitches contain ~150 billion cells . Making a starter for this blend is optional, and Lance recommends not worrying about throwing off the ratio of strains. The beer should start off clovey, and gets funky over time. The Sacch strain is predominately clovey at 68-70°F, and can have additional fruity character to compliment the clove above 70°F . Some brewers report that the Brettanomyces character is more expressed after keg/bottle conditioning, although this might just be due to giving the beer extra time in general (3+ months) .|
|Native Flanders Blend||Low|| Location: Southeast USA, Belgium
Born of native yeast strains, two isolated Belgian Brettanomyces strains and one of our house Lactobacillus strains, the Native Flanders Blend is a hungry and highly attenuating combination. We recommend that you let it sit for 6 months or more to allow all the flavors to develop. Your patience will be rewarded with a floral nose and an ester profile reminiscent of cherry pie. The phenolics aren't very dominant in this blend, but it has a sharp acidity, smooth mouthfeel and leaves just a little apparent sweetness. The Native Flanders Blend will let you know when it is done by flocculating out. This is a 120 ml pitch suitable for a 5-gallon batch.
|Saison 1 Blend||High||Medium||Use for Blonde, wit, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex . Contains two unidentified yeasts, along with their N1 "Native Strong Ale" Sacch strain. The two unidentified strains are assumed not to be Sacch or Brett at this time. SYL is waiting on DNA lab results on these two yeasts. "The one behaves more similar to sacch, while the other more brett. Both are very acidic strains with notes of peach, citrus and apple cider." |
|Walhallaweisse||High||NA||86°F||A 50/50 blend of their Lactobacillus 2 and Musserweissen Sacch yeast. Low to no IBU's. Cap fermenter for 24 hours, then agitate the fermenter, and then add an airlock. Allow 2-4 weeks for fermentation/souring .|
|Farmhouse Saison Blend||High||Low||Use for farmhouse ales. "Medium acidity". Peach, citrus esters; straw spice phenolics. 2-6 months to reach maturity . This is the same blend as Saison 1, but also includes their Lactobacillus 2 strain, and an unidentified Brettanomyces strain that is very similar to the Boulevard Saison-Brett strain .|
|Mélange||85||Med||68-70||two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 29 bilion cells/vial .|
|Farmhouse Sour Ale||80-90||Med||70-78||Expect this blend to take 1-3 months to begin creating appreciable levels of acidity. This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces. Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity. Approximately 53 billion cells/vial .|
|Saison/Brettanomyces Blend||80+||Medium-Low||70-78||This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. The two Brett species are both bruxellensis, each isolated from a different Belgian lambic beer . Approximately 58 billion cells/vial .|
|Saison/Brettanomyces Blend II||82-85||Medium-Low||72-80||The cultures in this new and unique blend include two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207). This blend will produce a beer that is bursting with classic saison character with a rustic kick of Brettanomyces fruitiness and funkiness. While exhibiting a mild hay/barnyard component, the overall character is heavier on the fruit-forward end of the spectrum compared to our original Saison/Brettanomyces Blend. The Brettanomyces portion of the culture tends to generate character rather quickly owing to the nature of the strains used. Approximately 30 billion cells/vial .|
|TYP House Sour Blend||85+||Med-Low||68-78||The Yeast Bay House Sour Blend is complex blend developed over three years of isolation work, currently consisting of the following organisms: 3 Belgian/Saison Saccharomyces cerevisiae isolates, 16 Brettanomyces sp. isolates, Saccharomyces fermentati, Lactobacillus brevis, Lactobacillus delbreuckii, Lactobacillus plantarum, Lactobacillus sp. ("uncultured Lactobacillus" sequencing result), Pediococcus damnosus. This culture will produce a dry, acidic, complex beer over time with a complementary profile of lactic acid, pineapple/orange/lemon/floral esters and earthy funk. The Lactobacillus and Pediococcus have been maintained in the presence of moderate IBU (~5-10) with the hope that a slightly more hop-tolerant population will persist. However, as with the Mélange Sour Blend, if you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72°F for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 30 billion cells/vial .|
|WLP611 New Nordic Yeast Blend||65-75||Med-Low||50-86||Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii). These yeasts through 100+ lab hours have been tamed from the wild to meet process criteria for professional use. Although originally thriving in the simple sugar fermentations such as wine and cider, this blend ferments maltose as well and has been used to make a series of true New Nordic Beers of which many were presented at the Copenhagen Beer Festival 2015. This blend has a characteristic aroma profile, especially at higher temperatures, that resemble classic styles such as Belgian saison or German hefeweizen. Notes from Mark Baldwin on MTF: "Lots of isoamyl acetate and a weird overripe red apple ester. Not much spice so I wouldn't recommend it as a saison yeast like they mention but it was fine as a Hef-type yeast without the clove. It tasted much better fresh than with some age on it."  Release from Yeast Vault .|
|WLP655 Belgian Sour Mix||70-80||Med||80-85||Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.|
|WLP 630 Berlinerweisse Blend||73-80||Med||68-72||German Weizen yeast and Lactobacillus|
|WLP665 Flemish Ale Blend||80-85||Med||65-80||Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix|
|WLP670 American Farmhouse Blend||75-82||Med||68-72||Farmhouse yeast strain and Brettanomyces. Light funk, pineapple, phenol, anise, fruity .|
|3278 - Lambic Blend||70-80||Varies||63-75||Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture|
|3763 - Roeselare Blend||75-80||Varies||65-85||Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture. Takes 14-18 months to develop acidity. Keep IBU under 6 for more acidity. Re-use the yeast cake for greater acidity in future batches. Adding fruit after the beer has aged for a few months will help increase acidity due to LAB fermenting the new sugars .|
|3203 De Bom||70-75||Varies||80-85||Under optimum conditions, beers can be ready for consumption in 1-2 months. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point) .|
|3209 Oud Bruin||70-80||Varies||80-85||sour blend is built for dark, malt-accented sour styles – like 3763 Roeselare™ it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point).|
|3191 Berlinerweisse Blend||73-77||Low||68-72||This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates. Private Collection for Spring 2015/Summer 2016 (available July-September 2016).|
|3031 - PC Saison-Brett Blend||80-90||Low||65-80||A blend of Saison yeast and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend. Available from April through June 2017. From Wyeast: "The 3031 blend is a couple different saison strains and a Brett c. The blend should produce a moderate Brett character is a relatively short amount of time (approx. 8-12 weeks), which should increase with age. It will do best at a fermentation temp of 65-80*F, with higher ester formation at the upper end of that range." |
|9097 - PC Old Ale Blend||75-80||Med||68-75||Wyeast, as part of their Private Collection series, has come out with their Old Ale Blend. Using both an attenuative strain of Saccharomyces and a strain of Brettanomyces, the two work in tandem to create lovely, classic British-style ales. Working particularly well in darker worts, this blend can create wonderful barleywines, old ales and strong ales. The blend creates ales with a nice fruit character and wonderful esters, and the Brett will work on the beer with time, bringing out pie cherry notes with the tart sourness and horse blanket flavors typical in traditional, well-aged old ales. A great strain to use when producing big beers that will develop deep and complex flavors over time! Private Collection for Winter 2015 (available Oct-Dec 2015). The Brett is rumored to be Wyeast 5526 (Lambicus) and the Sacch is rumored to be the Thomas Hardy yeast .|
Starters and Other Manufacturer Tips
In the past, some yeast manufacturers (namely Wyeast) did not recommend making a starter for mixed cultures. Reasons varied from "throwing off the ratio of microbes" to "creating acetic acid". In regards to the first concern, throwing off the ratio of microbes will likely not be a real concern. It is possible that this will change the profile of the fermentation (for example the beer might turn out more sour because the lactic acid bacteria were allowed to grow more cells in the starter), but if treated properly all of the microbes will have a higher cell count after a starter is made, and yeast (both Brettanomyces and Saccharomyces) will be more viable after a starter. Oxygen does not inhibit lactic acid bacteria in general, so this is generally not a concern.
In regards to the second concern above, oxygen does encourage acetic acid production in Brettanomyces (and some species of Lactobacillus such as L. plantarum). However, a starter can be decanted to remove the starter beer if it smells highly acetic. Some brewers have reported not decanting the starter at all, and the small amount of acetic acid present doesn't make a large impact on the final beer.
If the package is fresh, then a starter is generally not required. If the package is nearing expiration or expired and buying a new package is not an option, or if the batch of beer is much larger than what the package is intended for, then we recommend making a starter for all mixed cultures (including Wyeast Roeselare). In general, we recommend a 500-1000 mL starter (~1.040 OG with DME) for a 5 gallon batch. Run a stir plate on the lowest setting, or use occasional manual stirring with no automatic stirring. If the package contains Brettanomyces, then run the starter for 4-6 days; if the package does not contain Brettanomyces then run the starter for 24-48 hours. Do not use hops in the starter unless inhibiting the lactic acid bacteria is desired. One may want to have an anaerobic starter in the case that the lactic acid bacteria are especially weak, and the brewer wants to inhibit the yeast growth in the starter. Remember though that yeast needs oxygen in order to grow viable cells .
See the recommendations below from smaller yeast labs below for examples of how to treat mixed culture starters.
The Yeast Bay on Mélange and Farmhouse Sour Ale
"You can definitely make a starter for the Melange or the Lochristi Blend. For the Lochristi, run it semi-aerobic for 4-6 days in the 70's and then let it settle at room temp and decant what you can if the starter is large. For the Mélange, run the starter semi-aerobic at 66-68 F for 24-36 hours. This should build up the yeast population sufficiently while not allowing the bacteria to become to active and produce a ton of acid." 
For The Yeast Bay Farmhouse Sour Ale, a starter is optional. If the brewers is looking for more farmhouse character from the yeast, create a normal starter with yeast nutrients, and use a stir plate. If the brewer wants to stress the yeast and favor the bacteria, do not make a starter. Nick Impellitteri says that he prefers to do a starter so that the yeast has a good, clean fermentation. He then ages the beer and waits for the bacteria to sour it over time .
Dry Yeast for Sour Ales BlackManYeast on all blends
"My yeast blends are 95 billion CFUs of bacteria for primary fermentation [with] 1.055SG/5 Gallon direct pitch." - Barrett Tillman, owner of BMY .
Separate Brettanomyces culture(s) recommended. Order of acidity from least to greatest is: A4, B4, F4, G4, and K4. Generations 2 and 3 start to become more acidic .
Omega Yeast Labs on Saccharomyces/Brettanomyces blends
Since there is little evidence for ratios of S. cerevisiae to Brettanomyces in these types of blends as having a great effect on beer (see Brettanomyces secondary fermentation experiment), there is no reason not to treat a starter for these types of blends as a normal Saccharomyces starter. A small number of Brettanomyces cells will produce the same effects as a large number of Brettanomyces cells, and having a proper pitch of Saccharomyces will help prevent fermentation off-flavors from the Saccharomyces. Step up the starter as many times as needed for larger pitches. This goes for blends from other yeast companies as well .
Additional Articles on MTF Wiki
- Mixed Fermentation
- Alternative Bacteria Sources
- Sour Worting
- Spontaneous Fermentation
- Commercial Sour Beer Inoculation
- Brewing Sour Beer At Home; The Mad Fermentationist.
- Various BYO Articles.
- Sour Beer Blog; Understanding, Brewing, and Blending a Lambic Style Kriek.
- Eric Bandauski's Yeast Strain Guide
- Bootleg Biology Facebook Page. 09/01/2015.
- Conversation with Jeff Mello regarding starter temperature for BBXSS-0715 on MTF. 10/27/2015.
- "The Mad Fermentationist Saison Blend". Bootleg Biology website. Retrieved 02/21/2017.
- Tonsmeire, Michael. Comments on Reddit. Retrieved 02/21/2017.
- BSI Yeast Description Guide. Retrieved 03/15/2016.
- Conversation with Brandon Jones on MTF. 03/15/2016.
- Conversation about BSI Roselare on MTF. 04/06/2016.
- Kettle Starter Mix K4x. BlackManYeast website. Retrieved 08/08/2016.
- Private correspondence with Eccentric Beekeeper.
- ECY Berliner Blend (ECY06). Love2Brew website. Retrieved 05/13/2016.
- Conversation with Steve Smith of GigaYeast on MTF. 05/08/2015.
- Imperial Organic Yeast website. Retrieved 09/14/2016.
- Lance Shaner. Milk The Funk Facebook thread on OYL-2010. 10/02/2107.
- Conversation with Lance Shaner on MTF regarding Omega cell counts. 10/09/2015.
- Conversation with Lance Shaner on C2C American Farmhouse blend. 10/27/2015.
- Milk The Funk thread about Omega C2C experiences. 10/18/2017.
- SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.
- Comment by David Thornton on the MTF Facebook group. 3/2/2015.
- Conversation with David Thorton on MTF Facebook Group. 2/27/2015.
- SouthYeast Labs Catalog. Retrieved 3/3/2015.
- The Yeast Bay website. Retrieved 04/16/2016.
- Conversation with Nick Impellitteri on TYB Saison/Brettanomyces Blend. 04/16/2016.
- SAISON/BRETTANOMYCES BLEND II. The Yeast Bay website. Retrieved 02/06/2017.
- TYB House Sour Blend. The Yeast Bay website. Retrieved 07/27/2016.
- Mark Baldwin on MTF regarding WLP611. 07/17/2016.
- Yeast Vault. White Labs. Retrieved 03/16/2016.
- Jeff Young of Blue Owl Brewing on MTF. 07/05/2016.
- Conversation with Shawn McBride, Dan Pixley, and John Bradley on MTF regarding getting more acidity with Roeselare. 10/22/2015.
- Private correspondence between Ben Campbell Dunstan and Wyeast. 10/02/2015.
- Conversation with Brandon Jones about Wyeast 9097 Old Ale blend. 11/4/2015.
- Pat Tkacz and Justin Amaral. Milk The Funk Facebook group. 04/21/2017.
- Nick Impellitteri of The Yeast Bay on a MTF thread. Feb 17, 2015.
- Conversation with Nick Impellitteri of The Yeast Bay on MTF in regards to starters for TYB Farmhouse Sour Ale mixed culture. 8/4/2015.
- Conversation with Barrett Tillman on Milk The Funk. 3/22/2015.
- Conversation with Barrett Tillman on MTF. 01/13/2016.
- Conversation with Lance Shaner from OYL on Saccharomyces/Brettanomyces blend starters on MTF. 12/1/2016.