Changes

Please note that many of the ''[[Brettanomyces]]'' cultures sold are contaminated with ''[[Saccharomyces]]''<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1295691083792436 MTF discussion on 2016-04-30]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1309024112459133/ MTF Discussion, 2016-05-19]</ref>. Generally, ''Brettanomyces'' ferments slow and a fermentation would could take considerably longer to ferment out compared to a fermentation containing ''Saccharomyces''. Besides ''Brettanomyces'' has a somewhat limited [[Brettanomyces#Brettanomyces_Metabolism|metabolism]] and the apparent attenuation would be quite a bit lower compared to what a comparable ''Saccharomyces'' fermentation would showcase. If a ''Brettanomyces'' culture fully ferments out a beer in less than a month, then it may have a ''Saccharomyces'' contamination, however there are exceptions to this (see [[100%25_Brettanomyces_Fermentation#Fermentation_Characteristics_of_Individual_Species_and_Strains|Fermentation Characteristics below]]).