Does anyone know if White Labs Brett C is sensitive to the K factor, otherwise know as the kill factor? Or perhaps a better structure for this question is: what class does White Labs Brett C fall with reference to K factor?
It is a small protein that is secreted by some yeast, apparently all wine yeast. This protein binds to other yeast and disrupts Mg2+ or K+ metabolism, depending on what internet source you read. Yeast fall into 3 categories with this K factor: Positive, Neutral, and Sensitive. Positive make it but are unaffected. Neutral do not make it nor are they sensitive. Sensitive are, you guessed it Sensitive but do not make the protein.
Is the protein bad or good? I guess I am still confused. The brewery I work for uses Brett C to finish a Porter and it does a fine job bringing the gravity down that last couple of points. I have never tried a 100% Brett C fermented beer that I know of, so I can't say the flavor attributes.
If you're asking if wine yeasts will kill brett c (or any other brett), I kind of doubt it, otherwise wine-makers wouldn't be paranoid about getting brett in their barrel rooms.
