Changes

''Brett seems to just chug along regardless of fermentation conditions, and will metabolize many sugars that Saccharomyces can not use, regardless of oxygen levels. That is part of the reason Brett can “over carbonate” a beer, especially over several months. Anyway, don’t know if that cleared up or clouded questions you may have. At GigaYeast we are still gaining knowledge on the full metabolic profiles of our Lacto and Brett strains, and will post the info as it comes along.''<ref>[https://www.facebook.com/GigaYeast/posts/565914926872849?comment_id=567669393364069&reply_comment_id=568530376611304&offset=0&total_comments=6&notif_t=feed_comment Public Facebook conversation with the ownerSteve Smith].</ref>