A
Pitching rates for wild yeast and bacteria are really all over the place. Brettanomyces species can be used in place of Saccharomyces species for the primary fermentation of wort into beer. BrettanomycesAlready a member? Log In
Are pitching rates similar or different for “wild” type cultures (Lactobacillus, Brettanomyces, Pediococcus, etc.) to that of typical ale yeast?