Omega Yeast Labs Bring On Da Funk
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