Changes

100% Brett fermentations typically create a fruit forward beer that is less funky than if the [[Brettanomyces]] is pitched into a beer that has first been fermented with [[Saccharomyces]].

When relying on a [[Brettanomyces]] culture for primary fermentation, a starter will often be necessary due to the fact that some yeast labs provide a small cell count for their [[Brettanomyces]] cultures. See the [[Brettanomyces#Starter_Information|Brettanomyces Starter Information]] section for more information.

[[Category:Techniques]]