BRETT BLEND #3 BRING ON DA FUNK
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae var. diastaticus |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
Two Sacch strains from Brett Blend #1 (OYL-210) spiked with both brux and lambicus, plus two additional Brett isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an intense Belgian source equals a funky, fruity, complex, 8-strain composition. Brett character develops over time (as will acid production if exposed to oxygen)
Brewing Properties of BRETT BLEND #3 BRING ON DA FUNK
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
11% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
85+% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Very Low |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
68-80° F (20-27° C) |
Common Beer Styles using BRETT BLEND #3 BRING ON DA FUNK
These are the most popular beer styles that make use of the BRETT BLEND #3 BRING ON DA FUNK yeast:
Farmhouse
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