Omega Brett Blend 3 Bring on Da Funk

Availability: In stock (1)

This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.

  • Flocculation:

    Very Low

  • Attenuation:

    85%+

  • Temperature Range

    68-80° F

0 stars based on 0 reviews