Posted 15 October 2016 - 08:26 AM
This is a question of general interest, but I am also exploring using lactose in worts fermented with Wy3711 and Brett. Because 3711 is an agressive, attenuative, fermenter, I was curious about using lactose for brett food in such a fermentation.
Posted 16 October 2016 - 09:03 AM
In general, strains in the B. brux species cannot ferment lactose while strains in the B. anomalus species can. There is a lot of variation in the capability to ferment different sugars across the Brettanomyces genus and there is pretty significant interspecies variation as well, so it would behoove you to find out about the specific strain that you're wanting to use.
Here's a nice read on the subject, if you're so inclined: http://www.milkthefu...te_Metabolism
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users