The OYL-212 is a blend of two Saccharomyces strains, Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery and two Brettanomyces isolates from a Belgian source to create an intense funk and fruit profile resulting in a very complex brew. The Brett character and acid production will increase over time especially when providing oxygen exposure.
- Attenuation: 85%+
- Flocculation: Very Low
- Optimum Fermentation Temp: 68-80° F