OYL-210 (Brettanomyces Blend #1): A blend of two Brettanomyces strains well-suited for making "100% Brett" beers. This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats or lactose if additional body is desired. This blend will not produce significant "funk" or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale.
Attenuation: 78%-88%. Temperature: 68-80F. Flocculation: Very low.