Difference between revisions of "100% Brettanomyces Fermentation"
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| − | + | '''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== | ||
Revision as of 10:31, 17 March 2015
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.