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Changes
→Brewing Methods
| ''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]].
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| Strain of ''Saccharomyces'' || Phenol positive strain || Phenol negative strain || POF+ strains of ''S. cerevisiae'' form 4-vinylguaiacol by enzymatic decarboxylation of ferulic acid <ref> Coghe, S., Benoot, K., Delvaux, F., Vanderhaegen, B., & Delvaux, F. R. (2004). Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52(3), 602-608.</ref>. More recent data suggests that POF+ strains of ''Saccharomyces'' are not necessary for ''Brettanomyces'' to create phenols because ''Brettanomyces'' can create the precursor 4-vinyl phenols on its own as long as ferulic acid and other grain derived precursors are available <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1585065488188326/?comment_id=1585068344854707&reply_comment_id=1585072311520977&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Richard Preiss on MTF. 02/16/2017.]</ref>. See [[Brettanomyces secondary fermentation experiment]] and [https://www.themadfermentationist.com/2014/09/phenols-and-brett-fruity-and-funky.html?m=1 this The Mad Fermentationist blog article].
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| Ferulic Acid (malt derived) || More Ferulic Acid || Less Ferulic Acid || A precursor of 4-vinylguaiacol. Perform a [http://braukaiser.com/blog/blog/2010/06/04/how-much-effect-does-a-ferulic-acid-rest-have/ ferulic acid rest], and use around 70% barley malt and 30% wheat malt for the highest ferulic acid extraction (see [[Brettanomyces#Phenol_Production|''Brettanomyces'' phenol production]] for more information).