13,703
edits
Changes
→Commercial Mixed Cultures
| 3191 Berlinerweisse Blend || [[Wyeast]] || 73-77 || Low || 68-72 || blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse
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| Where Da Funk || [[Omega Yeast Labs]] || 78-88 || Low || 68-80 || 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. Trois and ECY-03b blend.
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| Bit O' Funk || [[Omega Yeast Labs]] || 85+ || Low || 68-80 || Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop. Trois, ECY-03b, and bruxellensis blend.
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| Bring on da Funk || [[Omega Yeast Labs]] || 85+ || Low || 68-80 || Brettanomyces Trois, ECY-03b, bruxellensis, clausseniiclaussenii, lambicus, custersianus, & naardenensis for a and naardenensis blend; funkyand fruity given time, fruity and complex brew.acid production increases with exposure to oxygen over time
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| GB144 Sweet Flemish Brett || [[GigaYeast]] || 80-85 || Low || 68-75 || Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics