Changes

Please note that some of the ''[[Brettanomyces]]'' cultures sold are contaminated with ''[[Saccharomyces]]'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1295691083792436 MTF discussion on 2016-04-30]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1309024112459133/ MTF Discussion, 2016-05-19]</ref><ref>[http://babblebelt.com/newboard/thread.html?tid=1108752780&th=1281111541 Chad Yakobson. The Burgundian Babble Belt Homebrew forum. 08/12/2010.]</ref>. Generally, ''Brettanomyces'' ferments slow and a fermentation could take considerably longer to ferment out compared to a fermentation containing ''Saccharomyces''. Besides ''Brettanomyces'' has a somewhat limited [[Brettanomyces#Brettanomyces_Metabolism|metabolism]] and the apparent attenuation would be quite a bit lower compared to what a comparable ''Saccharomyces'' fermentation would showcase. Additionally, many strains of ''Brettanomyces'', especially ''B. anomalus'', cannot efficiently ferment maltose in brewing conditions, and therefore are not good candidates for 100% ''Brettanomyces'' beers (see [[Brettanomyces#Carbohydrate_Metabolism_and_Fermentation_Temperature|''Brettanomyces'' carbohydrate metabolism]] for details). If a ''Brettanomyces'' culture fully ferments out a beer in less than a month, then it may have a ''Saccharomyces'' contamination, however there are exceptions to this (see [[100%25_Brettanomyces_Fermentation#Fermentation_Characteristics_of_Individual_Species_and_Strains|Fermentation Characteristics below]]).