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Omega Yeast Labs Bring On Da Funk


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OYL-212.  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.

Flocculation: Very Low  Attenuation: 85+%  Temp Range: 68-80°F  Alcohol Tolerance: n/a