Difference between revisions of "100% Brettanomyces Fermentation"

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[[Category:Techniques]]
 
[[Category:Techniques]]
  
What!? Fermenting with only Brettanomyces!?
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=Introduction=
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100% Brett fermentations typically create a fruit forward beer that is less funky than if the [[Brettanomyces]] is pitched into a beer that has first been fermented with [[Saccharomyces]].  
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=Starter Information=
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When relying on a [[Brettanomyces]] culture for primary fermentation, a starter will often be necessary due to the fact that some yeast labs provide a small cell count for their [[Brettanomyces]] cultures.  See the [[Brettanomyces#Starter_Information|Brettanomyces Starter Information]] section for more information.

Revision as of 14:10, 19 February 2015


Introduction

100% Brett fermentations typically create a fruit forward beer that is less funky than if the Brettanomyces is pitched into a beer that has first been fermented with Saccharomyces.

Starter Information

When relying on a Brettanomyces culture for primary fermentation, a starter will often be necessary due to the fact that some yeast labs provide a small cell count for their Brettanomyces cultures. See the Brettanomyces Starter Information section for more information.