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Brett Blend #3 OYL-212

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OYL-212 (Brettanomyces Blend #3): This blend contains the two Brett strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensisBrettanomyces clausseniiBrettanomyces 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.


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