Omega Yeast OYL-218 All The Bretts

Use it for a primary or secondary fermentation and it will eventually develop tartness with amazing funk and "barnyard" notes that are textbook for Brett. Great complexity and definitely on the earthier side of Brett character.

I’m currently using this in a red sour that I’m brewing. I’m about a month in to the Brett fermentation and so far it’s doing exactly what it’s supposed to do.

I've made several batches with this blend. I began with lactobacillus kettle-soured wort, then primary fermentation with Safale US-05, followed by "All the Bretts" for four months in secondary. The pellicle that forms (see photo) is worth the price of admission by itself. Very rich, funky complex of flavors that make you think it had spent a year or two in a barrel!

I know this stuff is pricey, but when I finished the first 5 gallon batch, I bottled 4.5 gallons and left a half gallon and the yeast cake in the carboy. Then I pitched fresh beer on top of that for another four month secondary. Third batch is still working fine..

Was planning on just using this in the secondary after only a couple of days of primary. It was a 3g batch, so I dumped the pkg in and saw nothing for a while. Ultimately cultured up a small amount from the package in a starter and the smell is awesome. So now stepping it up to a reasonable pitch in the secondary before adding a few more fermentables. In a starter environment, it is reasonably aggressive.