Difference between revisions of "100% Brettanomyces Fermentation"
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| − | =Introduction= | + | ==Introduction== |
100% Brett fermentations typically create a fruit forward beer that is less funky than if the [[Brettanomyces]] is pitched into a beer that has first been fermented with [[Saccharomyces]]. | 100% Brett fermentations typically create a fruit forward beer that is less funky than if the [[Brettanomyces]] is pitched into a beer that has first been fermented with [[Saccharomyces]]. | ||
| − | =Starter Information= | + | ==Starter Information== |
When relying on a [[Brettanomyces]] culture for primary fermentation, a starter will often be necessary due to the fact that some yeast labs provide a small cell count for their [[Brettanomyces]] cultures. See the [[Brettanomyces#Starter_Information|Brettanomyces Starter Information]] section for more information. | When relying on a [[Brettanomyces]] culture for primary fermentation, a starter will often be necessary due to the fact that some yeast labs provide a small cell count for their [[Brettanomyces]] cultures. See the [[Brettanomyces#Starter_Information|Brettanomyces Starter Information]] section for more information. | ||
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| + | ==References== | ||
| + | <references/> | ||
[[Category:Techniques]] | [[Category:Techniques]] | ||
Revision as of 01:23, 17 March 2015
Introduction
100% Brett fermentations typically create a fruit forward beer that is less funky than if the Brettanomyces is pitched into a beer that has first been fermented with Saccharomyces.
Starter Information
When relying on a Brettanomyces culture for primary fermentation, a starter will often be necessary due to the fact that some yeast labs provide a small cell count for their Brettanomyces cultures. See the Brettanomyces Starter Information section for more information.