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==Brewing Techniques==
===Obtaining a clean culture and true attenuation ability===
Please note that many some of the ''[[Brettanomyces]]'' cultures sold are contaminated with other microbes such as ''[[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]]).
===Starter Information===
Up until April 9, 2015, "WLP644 Brettanomyces bruxellensis Trois" was thought to be a ''Brettanomyces'' species. Following the analysis of the genetics of ''Trois'' by Lance Shaner and several other members of MTF that showed this strain to be ''S. cerevisiae'', White Labs released a statement saying that their DNA analysis also showed that Trois was a ''Saccharomcyes'' species, but they did not specify the species of ''Saccharomyces'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ Archive of MTF discussions regarding Trois genetic analysis results.]</ref><ref>[http://www.whitelabs.com/blog/wlp644-research-results White Labs Blog article. April 9, 2015.]</ref>. Beer fermentations with the this strain (now labeled as "WLP644 - Saccharomyces Bruxellensis Trois") are no longer considered to be 100% ''Brettanomyces'' fermentations. While this strain does produce a lot of fruity esters, it does not produce phenols, which is a signifying characteristic of ''Brettanomyces'' fermentations. ''Trois'' fermentations are therefore not representative of the flavor profile of true ''Brettanomyces'' fermentations, and this has become a common misconception because of the popularity of ''Trois'' and the misclassification. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ this MTF thread] for links to the details about the efforts to identify WLP644 as ''S. cerevisiae'' from various independent sources.
WLP644 was sequenced in 2019 by the Hittinger Lab as part of a study into hybridisation of brewing yeasts and found to be pure''S.cerevisiae'' - <ref>[https://beer.suregork.com/?p=4112]</ref>, <ref>[https://www.nature.com/articles/s41559-019-0998-8]</ref>,<ref>[https://www.ncbi.nlm.nih.gov/sra/SRX6781781[accn]]</ref>.
When using WLP644, it is recommended to make a 1 liter starter for 36-48 hours due to the extremely small cell count of the vials <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1204614559566756/?comment_id=1204678676227011&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF. 12/30/2015.]</ref>.