The Yeast Bay blends

[pbntoast]

I recently ordered two blends from The Yeast Bay to try out, the Farmhouse Sour (Sacc/lacto) and the Saison/Brett. I haven't used anything but ale yeast up to this point. I'm going to try these with a couple of 2.5-3 gallon batches, and I'm wondering if I can handle them the same way as using ale yeast (in terms of pitching rate and oxygenation).

The vials contain fewer cells than WL or Wyeast, so my instinct is to make a large starter. The information on the website however, recommends not making a starter with the blends. Is upsetting the balance between the sacc/lacto/brett the only detrimental thing that will happen here?

Also, oxygen or not? or just less? Does anyone have any advice or information they could point me towards? Nick Impellitteri are you listening?

Thanks,
Dave

 

[MaddBaggins]

I recently used the Farmhouse Sour. It's sitting in the carboy still. I made a starter for it, 2L. I took a sample from it last week. There is a mild sourness starting. I did not oxygenate the wort, just drained the kettle into the carboy.

Thread here https://www.homebrewtalk.com/f127/recipe-yeastbay-farmhouse-sour-492048/

 

[pbntoast]

Thanks, I will keep an eye on your progress!