Changes

| Where Da Funk OYL-210 || 78-88 || Low || 68-80 || 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 (Trois and ECY-03b). 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. 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>.

| 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>.

| Bring on da Funk OYL-212 || 85+ || Low || 68-80 || 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. Trois (Sacch), ECY-03b (Sacch), bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time. Homebrew pitches contain ~150 billion cells <ref name="Shaner_cellcounts"></ref>.

| C2C American Farmhouse OYL-217 || 75-85 || Low || 68-80 || A "coast to coast" blend of a saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. Homebrew pitches contain ~150 billion cells <ref name="Shaner_cellcounts"></ref>. Making a starter for this blend is optional, and Lance recommends not worrying about throwing off the ratio of strains. The beer should start off clovey, and gets funky over time. The Sacch strain is predominately clovey at 68-70°F, and can have additional fruity character to compliment the clove above 70°F <ref>[https://www.facebook.com/groups/MilkTheFunk/1169852079709671/?comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on C2C American Farmhouse blend. 10/27/2015.]</ref>.