Kazi the Younger wrote:Absence of Oxygen will allow for Lacto and Pedio to work, but not Brett or Acetobacter. ... [Acetic acid i]s a pleasing taste nonetheless. I think if it was a really nasty vinegar taste it would be pretty obvious
Brett will work with or without oxygen, but the amount of oxygen, among other things, will determine the character (more or less acid, more or less "horse blanket", etc.) of the fermentation. I think you got that, but I thought I would just clarify.
I too can enjoy some acetic character in a beer, although I have had one or two that had too much for my taste.
