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* A lack of glycerol, which is a compound that Saccharomyces produces which gives beer it's slick mouthfeel. Malts such as oats or flaked wheat are often used to make up for the lack of glycerol.
* Since Brett generally does not flocculate as well as Saccharomyces, cloudier beers are often produced if filtering is not used.
* Slightly longer primary fermentation in general (3-6 weeks). * Perceived bitterness may be quite a bit lower than the same wort fermented with a clean ale yeast.
==Brewing Techniques=====Starter Information===
When relying on a [[Brettanomyces]] culture for primary fermentation, a starter will often be necessary due to the fact that most yeast labs provide a small cell count for their [[Brettanomyces]] cultures. See the [[Brettanomyces#Starter_Information|Brettanomyces Starter Information]] section for more information on Brett starters.
===Wort Production===American IPA or American Pale Ale recipes are a tried and true general approach to making wort that is favorable to 100% Brett fermentations. Fruitier hops such as citra, mosaic, galaxy, etc. tend to compliment the light fruity characteristics of a Brett primary fermentation. The addition of body-increasing malts such as oats or carapils may assist with the lack of glycerol that is typical of Brett, but isn't always necessary.
==References==
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[[Category:Techniques]]