Bring On Da FUnk

This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.

Properties

Laboratory:

Omega

Product ID:

OYL-212

Type:

Ale

Form:

Liquid

Flocculation:

Low

Best For:

Lambics and Flanders/Sour Brown ales

Attenuation

Average Attenuation:

88 %

Minimum temperature:

20°C

Maximum temperature:

26.7°C