13,592
edits
Changes
m
no edit summary
Not all species of ''Brettanomyces'' are effective at efficiently attenuating wort on their own. Additionally, some strains and species may produce better results flavor-wise than others.
* Some microbiologists have witnessed that''B. claussenii'' is very slow to ferment wort by itself. If fermentation finishes in two weeks, this is probably might be due to contamination of another yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1278391665522378/?comment_id=1278392922188919&reply_comment_id=1279087198786158&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF regarding ''B. claussenii'' attentuation. 04/06/2016.]</ref>.
==Questioning Conventional Wisdom==