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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 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 (see the [[Brettanomyces#Brettanomyces_Metabolism|Brettanomyces Metabolism]] section above). A small cell count of Brettanomyces is plenty for creating these flavors, and normally a starter is not necessary. See the [[Mixed Fermentation]] and [[Funky Mixed Fermentations]] pages for more information on using Brett in secondary.

''Special thanks to Nick Impellitteri from [[The Yeast Bay]], and Shawn Bainbridge from Milk The Funk, for guidance on this section.''