Changes

Please note that some of the ''[[Brettanomyces]]'' products sold by certain labs have been reportedly contaminated with other microbes such as ''[[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><ref>[http://babblebelt.com/newboard/thread.html?tid=1108752780&th=1281111541 Chad Yakobson. The Burgundian Babble Belt Homebrew forum. 08/12/2010.]</ref>. Generally, ''Brettanomyces'' ferments slow and a fermentation could take considerably longer to ferment out compared to a fermentation containing ''Saccharomyces'' (some specific strains of ''Brettanomyces'' are an exception to thisand may fully ferment wort in the same or similar timeframe as brewers yeast). Many strains of ''Brettanomyces'' have a somewhat limited [[Brettanomyces#Brettanomyces_Metabolism|metabolism]] and the apparent attenuation can be quite a bit lower compared to what a comparable ''Saccharomyces'' fermentation would showcase. Additionally, many strains of ''Brettanomyces'', especially many strains of ''B. anomalus'', cannot efficiently ferment maltose in brewing conditions, and therefore are not good candidates for 100% ''Brettanomyces'' beers (see [[Brettanomyces#Carbohydrate_Metabolism_and_Fermentation_Temperature|''Brettanomyces'' carbohydrate metabolism]] for details). 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]]). When using a yeast lab ''Brettanomyces'' product for 100% fermentation, it is advisable to contact the yeast lab regarding the ability of that strain(s) ability to fully ferment wort unless specifically noted on their product specification sheet/website.