So there are a lot of references out there about how Brettanomyces can metabolize micro-oxygenation. But how much is too little? I'm not talking about 100% Brett fermentations or fermentations that rely on Brett to do the primary fermentation, but secondary fermentations of Brett that are geared towards producing those funky and fruity esters/phenols that we are after (or other beneficial processes from Brett that require O2). I've often read that Brett produces a lot more "funk" when under pressure in the bottle or a keg.
Is there any solid information out there, scientific or anecdotal, that shows that no or too little exposure to oxygen produces undesirable results from any Brett species/sub-species in a typical sour beer? In other words, is oxygen really needed in order to produce desirable results from any Brett sp in an aging environment?
Is there any solid information out there, scientific or anecdotal, that shows that no or too little exposure to oxygen produces undesirable results from any Brett species/sub-species in a typical sour beer? In other words, is oxygen really needed in order to produce desirable results from any Brett sp in an aging environment?
