13,594
edits
Changes
added new Omega Labs Brett blend
| [[East Coast Yeast]] || ECY34 || Twelve (12) different isolates of Brettanomyces exhibiting high production of barnyard "funk" and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from Brett yeast, whether a 100% Brett fermentation is desired or adding to secondary aging projects. Suggested fermentation temperature: 60-74 F. Attenuation high.
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| [[The Omega Yeast BayLabs]] || Beersel All The Bretts || not overly funky but there is a sweaty note hanging behind lemon and citrus fruits, nice This will be an evolving blend comprised of subtle funk nearly every Brettanomyces strain in our collection (inaugural release will contain 12 strains). When used in secondary, expect high attenuation and citrus/fruita fruity and funky complexity developing over time. Attenuation: 85+%; Flocculation: low; Temperature: 68F-85F.
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| [[The Yeast Bay]] || Beersel || Not overly funky but there is a sweaty note hanging behind lemon and citrus fruits, nice blend of subtle funk and citrus/fruit|-| [[The Yeast Bay]] || Brussels || similar Similar to Beersel but with more funk in aroma and less fruit, complex barnyard character
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| [[The Yeast Bay]] || Lochristi || Smells of Iris C2, probably the same, subtle blend with some delicate fruit, strawberry