Omega Yeast OYL-212 BRING ON DA FUNK
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 brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen. Attenuation can be expected to exceed 85%. This is an Omega Yeast proprietary blend you will not find from other labs.
*NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||Omega Exclusive,Sour Strains|
|Min Fermenting Temp||68|
|Max Fermenting Temp||80|
Most of the ciders I make I usually make on the dry side and this was an excellent choice. Gave it a nice crisp clean finish with just the right amount of funk and intrigue.
used this in an oud bruin that was aged for 8mo before bottling and aging another 2+ months. I noticed a bit of an acetic taste that dissipated after a while (might have been phenolic? hard to differentiate in a beer with a pH near 3).
fantastic blend, but keep a tight eye on your FG, as this takes a while to move through the last few SG points, but it WILL. Had a good number of bottles that were over-carbonated and had to de-gas because I was impatient
Pitched into a small 5 gallon table beer wort with 50%+ flaked wheat, just to test this blend and see where it went. After a few weeks at ~75F, it was well attenuated and tasted like a bright and estery saison. Very nice, but the brett hadn't done much yet.
After a month it started getting funky, and mildly acetic. Being someone who is not so keen on acetic acid in my funky and sour beer, I tossed in 12 lbs of apricot and some oak cubes to see if I could mask it. I came back a few months later and had to have it on tap.
The beer was beautifully tart, but not sour, rich with layers of brett character... very similar, if not better, than beers like Crooked Stave and other brett breweries.
The high levels of wheat made it creamy more like a fruit smoothy than say a lambic or something more "sharp".