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! Technique !! More Funk !! Less Funk !! Note
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| Inoculation timing || After ''Saccharomyces'' has finished fermentation || At the start of Fermentation || 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>.
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| ''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]].
See also:
* [https://www.masterbrewerspodcast.com/062 Interview with Nick Mader on the MBAA podcast.]
* [[Brettanomyces_secondary_fermentation_experiment|''Brettanomyces'' secondary pitch rate experiment by Lance Shaner and Richard Preiss.]]
* [[Mixed_Fermentation#Staggered_Versus_Co-Pitching|Mixed Fermentation Staggered vs Co-pitching]].
==Effects of ''Saccharomyces'' Strain Selection and Staggered vs Co-Pitch==
Anecdotally, brewers often claim that the primary strain of ''S. cerevisiae'' makes a difference when co-fermented with ''Brettanomyces'', however. However, until recently, there has been limited scientific analysis to back this claim, and some brewers might disagree with this claim. Similar differences in anecdotal experiences have been shared by brewers in regards to co-pitching ''Saccharomyces'' and ''Brettanomyces'' at the same time, or adding the ''Brettanomyces'' pitch after the ''Saccharomyces'' fermentation has finished (often called a "staggered pitch").
===Review of Scientific Analysis===
See also:
* [https://www.youtube.com/watch?v=IudVmYyWXss Presentation from Caroline Tyrawa via Escarpment Laboratories Crowdcast video.]
===''Brettanomyces'' Strain Selection===
[https://ir.library.oregonstate.edu/downloads/gh93h631p Riley Humbert's Bachelors thesis] reported that the ability to hyper attenuate beer in secondary fermentation of ''B. bruxellensis'' is strain dependent with some strains fermenting at a slower rate than others (this was also the case for these strains when primary fermenting wort). The fermentation rate did not correlate to phenol production; for example, one strain that produced the most 4-vinyl phenol and 4 ethyl phenol was one of the slowest fermenters. Humbert also reported that strains of ''B. bruxellensis'' isolated from beer performed better than those isolated from wine, which is in agreement with previous experiments <ref>[https://ir.library.oregonstate.edu/downloads/gh93h631p Riley Humbert for the degree of Honors Baccalaureate of Science in Chemical Engineering presented on May 21, 2021. Title: Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations.]</ref>.
==See Also==
===External Resources===
* [https://www.whitelabs.com/sites/default/files/belgianchart_0.pdf White Labs list of Belgian yeast strains and characteristics, including phenols/spiciness.]
* [https://beerandbrewing.com/podcast-episode-253-matt-van-wyk-and-brian-coombs-of-alesong-brewing-and-blending/ Craft Beer & Brewing Podcast Episode 253: Matt Van Wyk and Brian Coombs of Alesong (52 mins in).]
==References==