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==Brewing Methods==
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[[File:Funky_Ferm.jpg|thumb|upright=2.5|Conceptual graph of traditional microbe and wort dynamics|Conceptual graph of dynamics of funk expression and inoculation timing of Brettanomyces. Y-axis for each microbe group depicts relative activity which combines in a conceptual sense: growth, attenuation, and production of flavor compounds. Plot was drawn by Drew Wham based on concepts discussed in American Sour Beer <ref> Tonsmeire, M. (2014). American Sour Beers. Brewers Publications </ref>. See the table to the left for updated information on where this graph may no longer be accurate. ]]
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{| class="wikitable sortable"
! Technique !! More Funk !! Less Funk !! Note
|-
| Inoculation timing || After Saccharomyces has finished fermentation || At the start of Fermentation || See figure 1. The information in Figure 1 may be out of date, and the timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time ; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''. 06/04/2018.]</ref>.
|-
| ''Brettanomyces'' Inoculation cell count || Lower cell count or higher cell count || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor. See [[Brettanomyces secondary fermentation experiment]].
| Time since Inoculation || Aged Beer || Young Beer||
|-
| Fermentation Temperature || Higher temperature increases esters in some but not all strains of ''B. bruxellensis''. || Lower temperature decreases esters in some but not all strains of ''B. bruxellensis''. || Temperature does not appear to significantly affect the amount of phenol compounds produced by ''B. bruxellensis'' in a 100% ''Brettanomyces'' fermentation. Therefore, the perception of a more "funky" beer might depend on producing less esters rather than creating more phenols. See [[Brettanomyces#Phenol_Production|''Brettanomyces'' phenols]] and [[100%25_Brettanomyces_Fermentation#Are_100.25_Brett_Beers_Really_Cleaner.3F|100% ''Brettanomyces'' Fermentation]] for more information.
|}
For more information on bottling sour and funky beer in general, see the [[Packaging]] page.
==Effects of ''Brettanomyces'' Pitching Rate==