OYL-212 Bring On Da Funk

OYL-212 Bring On Da Funk

  • 119 kr

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%+

Temperature Range: 20-27° C