Bit O' Funk - OYL-211


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This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop.

Attenuation 85%
Flocculation Very Low
Alcohol Tolerance up to 11%
Optimum Fermentation Temperature 20°C - 27°C (68°F - 80°F)