Changes

''Brettanomyces'' can be pitched into a beer at many points in the beer's fermentation life cycle. If used as the primary fermenter, the beer that is produced is often perceived as fruit forward and not very "funky". A large cell count will be needed (somewhere between an ale and lager pitching rate). See the [[100% Brettanomyces Fermentation]] page for more information. If pitched into a beer that has already been fermented by [[Saccharomyces]], a wider range of flavors including the ''funkier'' flavors can be produced by changing some of the flavor compounds produced during the ''Saccharomyces'' fermentation into other flavor compounds (see the [[Brettanomyces#Brettanomyces_Metabolism|Brettanomyces Metabolism]] section above), although ''Brettanomyces'' can also produce phenols on its own (''de novo'') without phenolic precursors produced from ''Saccharomyces''. A small cell count of ''Brettanomyces'' is plenty for creating these flavorsif pitched with or after ''Saccharomyces'', and normally a starter is not necessaryunless pitching ''Brettanomyces'' as the primary fermenter. See the [[Mixed Fermentation]], [[Brettanomyces and Saccharomyces Co-fermentation]], and [[Brettanomyces secondary fermentation experiment]] pages for more information on using ''Brettanomyces'' in secondary.