Changes

This will be a listing of mixed =Introduction=Mixed cultures contain 2 or more different genera from commercial and amateur yeast wranglers. each of these genera of organisms: See [[Lactobacillus]], [[Pediococcus]], [[Brettanomyces]], and [[Saccharomyces]] charts (see each of the previous links for other commercially available pure culturesof these organisms). =Commercial Mixed Cultures=In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.{| class="wikitable sortable"|-! Name !! Lab !! Attenuation !! Flocculation !! Temp°F !! Notes|-| WLP655 Belgian Sour Mix || [[White Labs]] || 70-80 || Med || 80-85 || Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. |-| WLP 630 Berlinerweisse Blend || [[White Labs]] || 73-80 || Med || 68-72 || German Weizen yeast and Lactobacillus |-| WLP665 Flemish Ale Blend || [[White Labs]] || 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 || [[White Labs]] || 75-82 || Med || 68-72 || farmhouse yeast strain and Brettanomyces |-| Mélange || [[The Yeast Bay]] || 85 || Med || 68-70 || two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.   |-| Farmhouse Sour Ale || [[The Yeast Bay]] || 80-90 || Med || 70-78 || Two farmhouse/saison Saccharomyces cerevisiaeisolates,  Lactobacillus brevis, and Lactobacillus delbreuckii / Expect this blend to take 1-3 months to begin creating appreciable levels of acidity |-| ECY01 - BugFarm || [[East Coast Yeast]] || || || || wild yeast and lactic bacteria to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile|-| ECY02 Flemish Ale || [[East Coast Yeast]] || || || || blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors, base Belgian yeast, several Brettanomyces, Lactobacilli, and Pediococcus|-| ECY03 Farmhouse Brett || [[East Coast Yeast]] || || || || produce a funky and acidic farmhouse ale particularly when a secondary fermentable is added (i.e. priming sugar or fruit)|-| ECY20 BugCounty || [[East Coast Yeast]] || || || || 20 different isolates combined for fermentation to overwhelm the senses3278 - Lambic Blend || [[Wyeast]] || 70-80 || Varies || 63-75 || Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture|-| 3763 - Roseleare Blend || [[Wyeast]] || 75-80 || Varies || 65-85 || Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture|-| 3203 De Bom || [[Wyeast]] || 70-75 || Varies || 80-85 || Under optimum conditions, beers can be ready for consumption in 1-2 months|-| 3209 Oud Bruin || [[Wyeast]] || 70-80 || Varies || 80-85 || sour blend is built for dark, malt-accented sour styles – like 3763 Roselaere™ it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary|-| 3191 Berlinerweisse Blend || [[Wyeast]] || 73-77 || Low || 68-72 || blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse|-| Where Da Funk || [[Omega Yeast]] || 78-88 || Low || 68-80 || This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale|-| Bit O' Funk || [[Omega Yeast]] || 85+ || Low || 68-80 || Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop.|-| Bring on da Funk || [[Omega Yeast]] || 85+ || Low || 68-80 || Brettanomyces bruxellensis, claussenii, lambicus,  custersianus, & naardenensis for a funky, fruity and complex brew.|-| GB144 Sweet Flemish Brett || [[GigaYeast]] || 80-85 || Low || 68-75 || Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics|-| GB122 Berliner Blend || [[GigaYeast]] || || || || A blend of neutral ale yeast and lactic acid bacteria.  Use directly in a primary to make a crisp, sour beer!|-| GB123 Sour Plum Belgian || [[GigaYeast]] || || || || Belgian ale yeast and lactic acid bacteria.  Cleaner than GB121.  Creates a beer with stone fruit/plum esters and sour notes|-| GB121 Farmhouse Sour || [[GigaYeast]] || || Low || 68-80 || 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 barnyard.|-| GB124 Saison Sour || [[GigaYeast]] || || Low || 68-80 || Sour with fruity esters and black pepper.|} =References=<references/>