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==General Information==
The method of fermenting wort with only Brettanomyces was popularized by Chad Yakobson's Brettanomyces Dissertation on the [http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project blog], and by his brewery, [[Crooked Stave Artisan Beer Project]]. While primary fermentation with Brettanomyces is a complex subject due to the wide range of characteristics of different species and strains of Brettanomyces, in general beer that is fermented with Brett in primary usually produces a surprisingly clean, fruity beer. For this reason, wort that is characteristic of American IPA has been found to create wonderful beers when primarily fermented with Brett.
Typical characteristics of Brett primary fermentations (these are generalizations, and may not be true for every strain):
* 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==