BRETT BLEND #3 BRING ON DA FUNK
|Species:||Saccharomyces cerevisiae var. diastaticus|
|Comparison||Compare with other yeast|
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.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
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:
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