13,591
edits
Changes
updated Brewing Methods
|-
| 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 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.
|}