So I'm doing a study on wild ale fermentation, and I am looking for a way to enumerate yeast and bacteria as the wild ale matures. I'm on a budget, so I was thinking plate counts with the right differential media would be best. My question is, are there differential medias that will separate Brett from Sacch? Or would I have to do a combined plate and a Brett plate and calculate the difference? Also, does anyone have any experience with plate counts for pedio or lacto? I feel like CFUs won't be very accurate, due to the fact that they often form tetrads and strands.
I'm pretty confident I'm going about this the hard way, but hopefully it will be cheap(er).
Any advice would be appreciated. Thanks!
Fortune Favors the Brave