OYL-212 (Brettanomyces Blend #3): This blend contains the two Brett strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces claussenii, Brettanomyces lambicus, Brettanomyces custersianus, and Brettanomyces naardenensis for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.
Attenuation: 85%+. Temperature: 68-80F. Flocculation: Very low.