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Brett Blend #2 OYL-211

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OYL-211 (Brettanomyces Blend #2): This blend contains the two Brett strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate "funk" during a secondary fermentation. 

The "bit 'o funkiness" will take extended time (3+ months) to develop. 

Attenuation: 85%+.  Temperature: 68-80F.  Flocculation: Very low.

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