A couple of questions regarding yeast competition/killer factor (is there a better term for this?)
1) What happens when two (or more) killer yeast are used together? Are they intrinsically immune? will they kill each other off? will one out-compete the other(s)?
2) How is Brettanomyces affected by kill factors? Are they susceptible? What about bacteria like Pediococcus and Lactobacillus?
Reason: poor grammar