Changes

====[[White LabsBoutique Yeast]]====

! Name!! Attenuation !! Flocculation !! Temp°F !! Notes|-| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. |-| WLP 630 Berlinerweisse Blend || 73-80 || Med || 68-72 || German Weizen yeast and Lactobacillus |-| WLP665 Flemish Ale Blend || 80-85 || Med || 65-80 || Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix |-| WLP670 American Farmhouse Blend || 75-82 || Med || 68-72 || farmhouse yeast strain and Brettanomyces

====[[The Dry Yeast Bayfor Sour Ales BlackManYeast ]]====

| Mélange American Sour Mix (A4) || 85 || Med || 6862-70 75°F || two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolatesA4 American sour mix is blended for primary fermentation with ale yeast and a double dose of lactobacillus. The blend does well at room temperature for no-fuss fermentation. Use to create unique American Sour ales. |-| Flemish Sour mix (F4) || || || 60-72°F || F4 Flemish sour mix produces a sour with fruity and spicy notes. The pediococcus and lactobacillus create a sharp sour that plays well with crystal malts. Use to create moderately sour Flanders ales, Lactobacillus brevisOud Bruin, Lactobacillus delbreuckii and Pediococcus damnosusand Gueuze.  

| Farmhouse German Sour Ale Mix (G4) || 80-90 || Med || 7060-78 68°F || Two farmhouse/saison Saccharomyces cerevisiaeisolatesG4 German sour mix is blended for tartness, a heavy dose of lactobacillus and alt yeast make a perfectly crisp sour ale. Use with sea-salt for a sour Gose,  Lactobacillus brevisadd smoked malt for a traditional Lichtenhainer, and Lactobacillus delbreuckii / Expect this blend to take 1-3 months to begin creating appreciable levels of acidity or keep it simple with a refreshing Berliner Weisse.

| ECY01 - BugFarm || [[East Coast Yeast]] || || || wild yeast and lactic bacteria to emulate sour or wild beers such beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile

| ECY03 Farmhouse Brett || [[East Coast Yeast]] || || || produce a funky and acidic farmhouse ale particularly when a particularly when a secondary fermentable is added (i.e. priming sugar or fruit)

| ECY20 BugCounty || [[East Coast Yeast]] || || || 20 different isolates combined isolates combined for fermentation to overwhelm the senses

====[[WyeastGigaYeast]]====

| 3278 - Lambic Blend GB144 Sweet Flemish Brett || 70 80-80 85 || Varies Low || 6368-75 || Belgian style ale strain, Produces a sherry strain, two Brettanomyces strainssweet, slightly fruity profile with just a Lactobacillus culture, hint of barnyard and a Pediococcus culturespicy phenolics

| 3763 - Roeselare GB122 Berliner Blend || 75-80 || Varies || 65-85 || Belgian style A blend of neutral ale strain, yeast and lactic acid bacteria. Use directly in a sherry strain, two Brettanomyces strains, primary to make a Lactobacillus culturecrisp, and a Pediococcus culturesour beer! LAB is the same strain as GB110 <ref name="steve_smith">[https://www.facebook.com/groups/MilkTheFunk/permalink/1068326413195572/?comment_id=1069411906420356&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Steve Smith of GigaYeast on MTF. 05/08/2015.]</ref>.

| 3203 De Bom GB123 Sour Plum Belgian || 70-75 || Varies || 80-85 || Under optimum conditions, beers can be ready for consumption in 1-2 monthsBelgian ale yeast and lactic acid bacteria. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point) Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes. LAB is the same strain as GB110 <ref name="steve_smith"></ref>.

| 3209 Oud Bruin GB121 Farmhouse Sour || 70-80 || Varies Low || 68-80-85 || sour blend is built for darkBelgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria, malt-accented Bright sour styles – like 3763 Roeselare™ it will create sharp acidityflavors with sweet, but unlike 3763 it will leave the malt character intactfruity esters, creating small amount of spicy phenolics and a balanced and complex end producthint of funky barnyard. Excellent base for blending fruit in secondary. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point) LAB is the same strain as GB110 <ref name="steve_smith"></ref>.

| 3191 Berlinerweisse Blend GB124 Saison Sour || 73-77 || Low || 68-72 80 || This blend includes a German ale strain Sour with low ester formation fruity esters and a dry, crisp finishblack pepper. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces LAB is the same strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates. Private Collection for Spring 2015 (available April-June 2015)GB110 <ref name="steve_smith"></ref>.

====[[GigaYeastSouthYeast Labs]]====

| GB144 Sweet Flemish Brett Saison 1 Blend || 80-85 High || Low Medium || 68-75 || Produces a sweetUse for Blonde, slightly fruity profile wit, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>. Contains two unidentified yeasts, along with their N1 "Native Strong Ale" Sacch strain. The two unidentified strains are assumed not to be Sacch or Brett at this time. SYL is waiting on DNA lab results on these two yeasts. ''"The one behaves more similar to sacch, while the other more brett. Both are very acidic strains with just a hint notes of barnyard peach, citrus and spicy phenolicsapple cider."'' <ref name="thornton">[https://www.facebook.com/groups/MilkTheFunk/permalink/1029728107055403/?comment_id=1029745983720282&offset=0&total_comments=2 Comment by David Thornton on the MTF Facebook group. 3/2/2015.]</ref>

| GB122 Berliner Blend Walhallaweisse || High || NA || 86°F || A 50/50 blend of neutral ale their [[Lactobacillus#SouthYeast_Labs_on_Lactobacillus_1_and_2|''Lactobacillus 2'']] and [[Saccharomyces#SouthYeast_Labs|''Musserweissen'']] Sacch yeast and lactic acid bacteria.  Use directly in a primary Low to make a crispno IBU's. Cap fermenter for 24 hours, then agitate the fermenter, sour beer! and then add an airlock. LAB is the same strain as GB110 Allow 2-4 weeks for fermentation/souring <ref name="steve_smithSYL Lacto">[https://www.facebook.com/groups/MilkTheFunk/permalink/10683264131955721025481977480016/?comment_id=10694119064203561027394547288759&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Steve Smith of GigaYeast David Thorton on MTFFacebook Group. 052/0827/2015.]</ref>.|-| GB123 Sour Plum Belgian || || || || Belgian ale yeast and lactic acid bacteria.  Cleaner than GB121.  Creates a beer with stone fruit/plum esters and sour notes. LAB is the same strain as GB110 <ref name="steve_smith"><[https://ref>www.dropbox.|com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-| GB121 Farmhouse Sour || || Low || 6807-80 || Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria, Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard22.pdf?dl=0 SouthYeast Labs Catalog. LAB is the same strain as GB110 <ref name="steve_smith"><Retrieved 3/3/ref>2015.|-| GB124 Saison Sour || || Low || 68-80 || Sour with fruity esters and black pepper. LAB is the same strain as GB110 <ref name="steve_smith">]</ref>.

====[[SouthYeast LabsThe Yeast Bay]]====

| Saison 1 Blend Mélange || High 85 || Medium Med || 68-70 || Use for Blonde, wittwo Saccharomyces cerevisiae isolates, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>. Contains two unidentified yeastsSaccharomyces fermentati, along with their N1 "Native Strong Ale" Sacch strain. The two unidentified strains are assumed not to be Sacch or Brett at this time. SYL is waiting on DNA lab results on these two yeasts. ''"The one behaves more similar to sacchfive Brettanomyces isolates, while the other more brett. Both are very acidic strains with notes of peachLactobacillus brevis, citrus Lactobacillus delbreuckii and apple cider."'' <ref name="thornton">[https://www.facebook.com/groups/MilkTheFunk/permalink/1029728107055403/?comment_id=1029745983720282&offset=0&total_comments=2 Comment by David Thornton on the MTF Facebook group. 3/2/2015Pediococcus damnosus.]</ref>

| Walhallaweisse Farmhouse Sour Ale || High 80-90 || NA Med || 86°F 70-78 || A 50Two farmhouse/50 blend of their [[Lactobacillus#SouthYeast_Labs_on_Lactobacillus_1_and_2|''Lactobacillus 2'']] and [[saison Saccharomyces#SouthYeast_Labs|''Musserweissen'']] Sacch yeast. cerevisiaeisolates, Low to no IBU's. Cap fermenter for 24 hours, then agitate the fermenterLactobacillus brevis, and then add an airlock. Allow 2-4 weeks for fermentationLactobacillus delbreuckii /souring <ref name="SYL Lacto">[https://www.facebook.com/groups/MilkTheFunk/permalink/1025481977480016/?comment_id=1027394547288759&offset=0&total_comments=12 Conversation with David Thorton on MTF Facebook Group. 2/27/2015.]</ref><ref>[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014Expect this blend to take 1-07-22.pdf?dl=0 SouthYeast Labs Catalog. Retrieved 3/3/2015.]</ref>. months to begin creating appreciable levels of acidity

====[[Dry Yeast for Sour Ales BlackManYeast White Labs]]====

! Name !! Attenuation !! Flocculation !! Temp°F !! Notes|-| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

| American Sour Mix (A4) WLP 630 Berlinerweisse Blend || 73-80 || Med || 6268-75°F 72 || A4 American sour mix is blended for primary fermentation with ale German Weizen yeast and a double dose of lactobacillus. The blend does well at room temperature for no-fuss fermentation. Use to create unique American Sour ales. Lactobacillus

| WLP665 Flemish Sour mix (F4) Ale Blend || 80-85 || Med || 6065-72°F 80 || F4 Flemish sour mix produces a sour with fruity Saccharomyces yeasts, Brettanomyces, Lactobacillus, and spicy notes. The pediococcus and lactobacillus create Pediococcus, this culture creates a sharp sour that plays well with crystal malts. Use to create moderately sour Flanders alesmore complex, Oud Bruin, and Gueuze. dark stone fruit characteristic than WLP 655 Belgian Sour Mix

| German Sour Mix (G4) WLP670 American Farmhouse Blend || 75-82 || Med || 6068-68°F 72 || G4 German sour mix is blended for tartness, a heavy dose of lactobacillus farmhouse yeast strain and alt yeast make a perfectly crisp sour ale. Use with sea-salt for a sour Gose, add smoked malt for a traditional Lichtenhainer, or keep it simple with a refreshing Berliner Weisse. Brettanomyces

====[[Boutique YeastWyeast]]====

| BY3278 -A Brett. Saison Lambic Blend || High 70-80 || Varies || 63- Very High 75 || Medium Low Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture|-| 3763 - Roeselare Blend || 75- Low 80 || Varies || 65-95°F 85 || This  Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture|-| 3203 De Bom || 70-75 || Varies || 80-85 || Under optimum conditions, beers can be ready for consumption in 1-2 months. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point) .|-| 3209 Oud Bruin || 70-80 || Varies || 80-85 || sour blend is perfect built for creating lowdark, malt-funkaccented sour styles – like 3763 Roeselare™ it will create sharp acidity, low tartnessbut unlike 3763 it will leave the malt character intact, Belgian-based Brettanomyces Saisonscreating a balanced and complex end product. Excellent base for blending fruit in secondary. The BrettAVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point). strains bring ripe, tropical fruit |-| 3191 Berlinerweisse Blend || 73-77 || Low || 68-72 || This blend includes a German ale strain with low funkinessester formation and a dry, crisp finish. The first SaccLactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a traditional high-temperature Belgian Saison straintrue Berliner Weisse. When this blend is used, expect a slow start to fermentation as the second yeast and bacteria in the blend is a Belgianbalanced to allow proper acid production. It generally requires 3-style Abbey strain that help ensure quick attenuation, aids in flocculation, and provides additional complexity 6 months of aging to the finished beerfully develop flavor characteristics. Shipped in a 10mL, screw top vial Use this blend with cell count, viability, and contamination testing reportworts containing extremely low hopping rates. Recommended making a 1 Private Collection for Spring 2015 (available April-2L starterJune 2015). |-