11/30/07 02:53 PM
Re: Brett & Bacteria Fermentation
I suspect Brett cells are throughout the brew, congregating heaviest where any O2 may be - which is normally the top. Though bretts have the ability to ferment, they prefer to be oxidative, hence the pellicle.
Lacto + Pedio will be initially throughout the brew, then settle down into the sediment.
They are "slow" in a starter for a few reasons. Lag time in gaining nutrients before cell division, pH acclimation, complex vs simple sugars for example. Pedio also requires specific vitamins too like riboflavin, and amino acids. So always use some extra yeast nutrients in starters.