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| 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>.
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| 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/1169852079709671permalink/1169964266365119/?comment_id=1169966459698233&comment_tracking=%7B%22tn%22%3A%22R22R4%22%7D Conversation with Lance Shaner on C2C American Farmhouse blend. 10/27/2015.]</ref>. Some brewers report that the ''Brettanomyces'' character is more expressed after keg/bottle conditioning, although this might just be due to giving the beer extra time in general (3+ months) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1854647157896823/ Milk The Funk thread about Omega C2C experiences. 10/18/2017.]</ref>.
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