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| 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.
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===Aging===
In general, beers brewed with ''Saccharomyces'' and ''Brettanomyces'' tend to cause the ''Brettanomyces'' slowly ferment and hyper-attenuate the beer. These beers are often aged for at least 3-4 months to wait for a stable final gravity., however they can also be aged for longer which helps develop flavors produced by the ''Brettanomyces''. Due to the potential for acetic acid development when exposed to oxygen over time, care should be taken when aging any beer with living ''Brettanomyces'' (see [[Mixed_Fermentation#Aging|mixed fermentation aging]]).
==Finishing Funky Mixed Fermentations==