All The Bretts (OYL-218)

An evolving blend of many of the Brett strains in our collection. Use in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time.

This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.

Flocculation: Low
Attenuation: 85+%
Temperature Range: 70-85° F (21-29°C)
Alcohol Tolerance: 11%