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Brett Blend #3: Bring on Da Funk consists of two Saccharomyces strains from Brett Blend #1 (OYL-210) spiked with both Brettanomyces bruxellensis and Brettanomyces lambicus, plus two additional Brettanomyces isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an “intense” Belgian source to equal a funky, fruity, complex 8-strain composition.
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Good for styles | Wild Ale | |
Type | Wild Yeast | |
Type | Ale | |
Brand | Omega Yeast | |
Attenuation | High | |
Alc. Tolerance (ABV) | 11% | |
Species | Saccharomyces cerevisiae | |
Species | Brettanomyces | |
Type | Liquid |
Brett Blend #3: Bring on Da Funk consists of two Saccharomyces strains from Brett Blend #1 (OYL-210) spiked with both Brettanomyces bruxellensis and Brettanomyces lambicus, plus two additional Brettanomyces isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an “intense” Belgian source to equal a funky, fruity, complex 8-strain composition. The Brett character will develop over time, as will acid production if exposed to oxygen.
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.
PRODUCT FEATURES:
Use to: Wild Ales
Fermentation temperature: 20-27°C
Flocculation: very low
Apparent attenuation: 85+%
Alcochol tolerance: 11% ABV
Dosage: add to 5 gallons (19 L) of wort. >1.060
INGREDIENTS:
Water, Yeast, Barley Malt Extract, Hops
Allergens:
Contain: gluten
MANUFACTURER:
Omega Yeast Labs, LLC
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast should be refrigerated (2-3°C).
1. Allow at least 3 hours for package to warm to room temperature
2. Shake package for 30 seconds to resuspend culture
3. Wipe package with a food-safe sanitizer before opening
4. Tear open at notch and pitch into well-areated starter wort
NET WEIGHT:
100ml
Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas. The resulting beer will be dry with complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate.
Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of STA1 + Saccharomyces cerevisiae that is well suited for primary fermentation. The combination of citrus, peach, pineapple and mango esters produce a unique flavor and aroma profile that is fruit-forward and complements any hop-forward beer.
One Brett-famous Colorado brewery strain, plus a strain that was formerly classified as Brett (but are now known to be Saccharomyces), result in huge tropical fruit aromas that mingle well with fruity aroma hops. Note that aroma intensity fades a bit during conditioning.
Brett Blend #2: Bit O’ Funk contains the two Saccharomyces strains from Brett Blend #1 (OYL-210) for primary fermentation and is spiked with Brettanomyces bruxellensis for development of classic, funkforward Brett character during secondary fermentation. The bit ‘o funkiness will take extended time to develop (3 months or more.)
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