Description
This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex 8-strain brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.
| Strain Type | Bretts, Blends + Bacteria |
| Attenuation | 85+% |
| Flocculation | Very Low |
| Optimum Fermentation Temp. | 68-80°F (20-27°C) |
| Alcohol Tolerance | 11% ABV |
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