Omega Yeast OYL-210 WHERE DA FUNK?
A blend of a mild Brettanomyces isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces. This blend produces 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. 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|
We brewed an all-grain batch of NB's Permafrost White IPA and used OY Where da Funk in the primary. Made a starter on the stir plate 72 hours ahead and cold crashed to decant off the cbw starter. Fermented at 71 degrees and dry hopped 3 days after fermentation began. Just pulled our first sample 10 days later and it's fantastic already! Tropical fruity and rich with a hint of tartness. So excited to produce something this amazing.