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Not all species of ''Brettanomyces'' are effective at efficiently attenuating wort on their own. Additionally, some strains and species may produce better results flavor-wise than others.
* Some microbiologists have witnessed that''B. claussenii'' is very slow to ferment wort by itself. If fermentation finishes in two weeks, this might be due to contamination of another yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1278391665522378/?comment_id=1278392922188919&reply_comment_id=1279087198786158&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF regarding ''B. claussenii'' attentuation. 04/06/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1385144124847131/?comment_id=1385326081495602&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Brian Martyniak regarding general ''Brettanomyces'' sugar utilization. 08/24/2016.]</ref>.
* Not all strains can ferment maltose, which is almost 50% of the sugar composition of wort. These strains should be avoided for 100% ''Brettanomyes'' fermentations. See [[Brettanomyces#Carbohydrate_Metabolism|''Brettanomyces'' carbohydrate metabolism]] for more details.
* [http://brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-pitching-rate/ Chad Yakobson's thesis] showed that WLP645, WLP650, WLP653, WY5112, WY5526, and WY5151 were not able to attenuate wort more than 50% within 35 days (these were pure cultures). BSI Drie was the only strain tested that was able to attenuate wort at levels similar to brewers yeast. All strains that he tested were able to utilize maltose, however some less efficiently than others. More time may or may not have resulted in further attenuation.