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| [[Mainiacal Yeast]] || MYPP1 || ''P. pentocaceus'' || Isolated from a growing marijuana plant. No production of diacetyl or EPS, with a clean acidity. Ferment at 70-100°F <ref name="Amaral_Mainiacal">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>. '''Commercial pitches only'''.
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| [[Mainiacal Yeast]] || MYPD1 || ''P. damnosus'' || Isolated from a bottle of belgian lambic. Produces diacetyl and EPS, so use in conjunction with ''Brettanomyces''. Ferment at 70-90°F <ref name="Amaral_Mainiacal">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>. '''Commercial pitches only'''.
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| [[RVA Yeast Labs]] || RVA 601 || ''P. damnosus'' || Lactic acid bacteria used in souring Belgian-style beers such as gueze and Lambic. Acid production increases with storage. Temperature range is 60-95°F.