Blend #1 (OYL-210) contains one Brett-famous brewery strain plus one Sacch strain for huge tropical fruit aroma with a wide temp range. Very dry, mild funk and low acid.
Blend #2 (OYL-211) contains the Sacch strain from Blend #1 and is spiked with brux for development of moderate funk in secondary; may take 3+ months to emerge.
Blend #3 (OYL-212) contains the one Sacch strain from Blend #1 and is spiked with brux, lambicus, two Brett isolates from a Brett-famous brewery, and two Brett isolates from an “intense” Belgian source, for a funky, fruity, complex, 8-strain composition.
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.
Attenuation: 85%+
Flocculation: Very Low
Optimum Fermentation Temperature: 68 - 80° F (20–27° C)
Alcohol Tolerance: 11%
