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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Where Da Funk OYL-210 || 78-88 || Low || 68-80 || A blend of a mild ''Brettanomyces anomalus'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1844285532266319/?comment_id=1844840358877503&reply_comment_id=1844899565538249&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lance Shaner. Milk The Funk Facebook thread on OYL-2010. 10/02/2107.]</ref> isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces (Trois and ECY-03b). This blend p/roduces 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 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. Homebrew pitches contain ~150 billion cells <ref name="Shaner_cellcounts">[https://www.facebook.com/groups/MilkTheFunk/permalink/1160029837358562/?comment_id=1160649230629956&reply_comment_id=1160767147284831&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lance Shaner on MTF regarding Omega cell counts. 10/09/2015.]</ref>.
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| Bit O' Funk OYL-211 || 85+ || Low || 68-80 || This blend contains the two Saccharomyces 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. Trois (Sacch), ECY-03b (Sacch), and bruxellensis blend. Homebrew pitches contain ~150 billion cells <ref name="Shaner_cellcounts"></ref>.