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 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), although ''Brettanomyces'' can produce phenols on its own (''de novo'') without phenolic precursors produced from ''Saccharomyces''. A small cell count of ''Brettanomyces'' is plenty for creating these flavors, and normally a starter is not necessary. See the [[Mixed Fermentation]], [[Funky Mixed FermentationsBrettanomyces and Saccharomyces Co-fermentation]], and [[Brettanomyces secondary fermentation experiment]] pages for more information on using ''Brettanomyces'' in secondary.