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started new section on different profiles for different strains of Brett
(in progress)
https://www.facebook.com/groups/MilkTheFunk/permalink/1222754581086087/
===Fermentation Characteristics of Individual Species and Strains===
Not all species of ''Brettanomyces'' are effective at efficiently attenuating wort on their own. Additionally, some strains and species may produce better results flavor-wise than others.
* ''B. claussenii'' is very slow to ferment wort by itself. If fermentation finishes in two weeks, this is probably due to contamination of another yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1278391665522378/?comment_id=1278392922188919&reply_comment_id=1279087198786158&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF regarding ''B. claussenii'' attentuation. 04/06/2016.]</ref>.
==Questioning Conventional Wisdom==