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Q: I have a non-sour/non-funky "clean" beer that finished at a really low gravity (1.004-1.000). Is there enough sugar for Brett to do its thing?
A: Interestingly, ''Brettanomyces'' yeast does not need a lot of sugar in order to make a flavor impact. It can feed off of sugar sources that aren't being picked up by your hydrometer reading, and that weren't consumed by your regular brewer's yeast. Brett can also have an impact on the flavor just by metabolizing acids, esters , and phenols that were created by the initial brewer's yeast fermentation. Don't worry about how low the gravity is of your beer, Brett will find something. See the [[Brettanomyces]] page for more details.
==Where did the mouse taint/Cherrios®/corn chip taste come from==