Brett Blend #3 Brink On Da Funk

Brett Blend #3: Bring on Da Funk consists of two Saccharomyces strains from Brett Blend #1 (OYL210) 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

Strain Type:  Bretts & Blends

Flocculation: Very Low

Attenuation:  85+%

Temperature Range:  68-80° F (20-27° C)

Alcohol Tolerance:  11%