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adding reference to starter info
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., or prefers higher cell count pitches.
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<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1019859158042298/?comment_id=1020313737996840&offset=0&total_comments=24&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with Nick Impellitteri on MTF in regards to semi-aerobic starters. 2/16/2015.]</ref>. 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 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.