Difference between revisions of "Talk:100% Brettanomyces Fermentation"
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Latest revision as of 02:50, 27 June 2016
Todo:
Talk about the typical fermentation process with 100% brett (slow!). Most fermentations typically have some saccharomyces in them.
Include findings from the following paper: http://hrcak.srce.hr/file/175215 "Factors Affecting Volatile Phenol Production During Fermentations with Pure and Mixed Cultures of Dekkera bruxellensis and Saccharomyces cerevisiae"