Originally Posted by ryane
Your still confused
1. Brettanomyces Lambicus is a strain of yeast
2. Brett Lambicus (yeast) doesnt contain any bacteria, it is a fungi
3. Brett Lambicus is only 1 of many many yeast and bacteria that go into making a lambic beer
4. Lambics are a type of beer
5. There are no "Brett Bacteria"
The growth on top of the beer is oxidative yeast and other bacteria forming a biofilm on top of the wort due to the presence of oxygen in the headspace
As far as the musty taste and aroma, this is what brett does, whether its brett brux, brett lambicus or brett c, they all produce various amounts of mousy,cheesy,goaty,horsey,sweaty flavors
So if I am confused so is Wyeast, who sells the Brett. L. They say it contains
lactic acid bacteria and you say it does not? I will copy the yeast description again below as I have done above. I am not as confused as you think. So far the both of you tell me the same thing which I already know about the yeast I purchased. As far as the growth I know all about what a beer brewing can look like. There is no way for you to know that what I have is not mold. I understand it may not be but it very well may be too.
I know Brett is not bacteria. But according to the package description is says it contains bacteria. My bad for saying Brett bacteria instead of saying the bacteria that came with the brett packaged yeast. It was just easier to write. Since they come in the same package to me they are collectively described as a Brett L. yeast. I can read you know.
You guys may be trying to help but so far all you have done is tell me what I already know. I know I am going to lose since you insist on telling me I am confused. Letís just drop this, ok? I will take it from here.
Wyeast Belgian Lambic Blend W3278: Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria
. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders. Propagator packs are best used with a yeast starter.