Changes

===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.

* Some microbiologists have witnessed that ''B. claussenii'' is very slow to ferment wort by itself. If fermentation finishes in two weeks, this might be 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><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1385144124847131/?comment_id=1385326081495602&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Brian Martyniak regarding general ''Brettanomyces'' sugar utilization. 08/24/2016.]</ref>.