Changes

====[[The Yeast Bay]] on Mélangeand Farmhouse Sour Ale====''"You can definitely make a starter for the Melange or the Lochristi Blend. For the Lochristi, run it [[Brettanomyces#Starter_Information|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."''<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1019859158042298/ Nick Impellitteri of The Yeast Bay on a MTF thread. Feb 17, 2015.]</ref> 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 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1121999127828300/?comment_id=1122177274477152&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Nick Impellitteri of The Yeast Bay on MTF in regards to starters for TYB Farmhouse Sour Ale mixed culture. 8/4/2015.]</ref>