Originally Posted by TNGabe
An interview I was listening to suggested brett produces less CO2 from the same amount of sugar than sacc. Is this true in your experience?
If it was the Jeff O'Neil quote of Neva Parker, I ran it by her and it was not really what she way saying. Feremtnation produces the same amount of ethanol and CO2 from a given amount of fermentables regarless of whether it is Brett or Sacch.
"Jeff is sort of right. Usually Brett fermentations are much slower than Saccharomyces - so in that respect, there is about half the amount of CO2 for the same fermentation period. In the end, you'll wind up with similar amounts, but it will just take Brett longer to get there."