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(To do) - talk about Spontaneous fermentation yields the greatest diversity of microbes in the differences between wort, including many outside of ''[[Saccharomyces]]'', ''[[Brettanomyces]]'', ''[[Pediococcus]]'' and ''[[Lactobacillus]]''. The degree to which these diverse microbes present during spontaneous fermentation'' are active and influence the characteristics of the final product is unknown, but brewers report that in some cases --- to ---- different microbes are active in producing the character of their beers ----ref sour hour---. Spontaneous fermentation may be conducted anywhere, though the microbes present in different environments and /or at different times of the year may be better or more poorly suited for producing a good tasting final product. In addition, many of the microbes active in commercial spontaneous fermentation derive from the brewery environment ----sources----, which is a benefit that the average homebrewer likely does not have. This great range in the potential of spontaneous fermentation can produce some of the most complex beers in the world, but it can also produce undrinkable products. Some brewers may opt for the more controlled techniques of [[Mixed Fermentation]]to approach the sorts of characteristics found in spontaneously fermented beers. Mixed fermentation employs the controlled pitching of different lab sourced microbes or bottle dregs. These may be pitched all at once or staggered to control the final product. This greater degree of control can limit some of the risk of poor outcomes and can allow a brewer to better achieve the beer they want; however this approach cannot yield the same microbial diversity of spontaneously fermented beer. For this reason, homebrewers may need to decide what degree of risk they are willing to take and what sort of final product they are after to determine which technique is right for them. Many use a hybridized approach of the arguments two, combining open cooling for using spontaneous inoculation with pitching of labs cultures and bottle dregs. While this is technically not spontaneous fermentation and it may yield different methodsresults from truly spontaneously fermented beers, it can be a good balance of the benefits of spontaneous fermentation (collection of ambient microbes to express regional terroir and a greater diversity of microbes present) with benefits of mixed fermentation (some pre-screening and greater control in dominant microbes to help select for a final beer of the brewer's preference).Ultimately the brewer must decide which approach, or combination of the two approaches, is right for them with regard to the desired flavor and aroma profile, adherence to tradition, timeframe, and risk of bad beer.