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Description
The Yeast Bay Brussels Brettanomyces Blend:
This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium. All of the isolates in this blend produce a pronounced barnyard funk with mild acidity and very little fruitiness. This blend can be a little slow to start up, but is a great addition to any beer that you want to funk up.
Attenuation: 80%+
Flocculation: Medium to low
Optimum Fermentation Temperature: 66-72°F (19-22°C)