Difference between revisions of "Mixed Cultures"

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(added links to the other culture charts)
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[[Category:Yeast]][[Category:Bacteria]]
 
[[Category:Yeast]][[Category:Bacteria]]
  
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This will be a listing of mixed cultures from commercial and amateur yeast wranglers. See [[Lactobacillus]], [[Pediococcus]], [[Brettanomyces]], and [[Saccharomyces]] charts for other commercially available cultures.
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=Introduction=
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Mixed cultures contain 2 or more different genera from each of these genera of organisms:
 +
  [[Lactobacillus]], [[Pediococcus]], [[Brettanomyces]], and [[Saccharomyces]] (see each of the previous links for commercially available pure cultures of these organisms).
 +
 
 +
=Commercial Mixed Cultures=
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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>.
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{| class="wikitable sortable"
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|-
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! Name !! Lab !! Attenuation !! Flocculation !! Temp°F !! Notes
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|-
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| WLP655 Belgian Sour Mix || [[White Labs]] || 70-80 || Med || 80-85 || Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
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|-
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| WLP 630 Berlinerweisse Blend || [[White Labs]] || 73-80 || Med || 68-72 || German Weizen yeast and Lactobacillus
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|-
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| 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
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|-
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| WLP670 American Farmhouse Blend || [[White Labs]] || 75-82 || Med || 68-72 || farmhouse yeast strain and Brettanomyces
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|-
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| Mélange || [[The Yeast Bay]] || 85 || Med || 68-70 || two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.  
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|-
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| 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
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|-
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| 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
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|-
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| 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
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|-
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| 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)
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|-
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| ECY20 BugCounty || [[East Coast Yeast]] || || || || 20 different isolates combined for fermentation to overwhelm the senses
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3278 - 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
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|-
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| 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
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|-
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| 3203 De Bom || [[Wyeast]] || 70-75 || Varies || 80-85 || Under optimum conditions, beers can be ready for consumption in 1-2 months
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|-
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| 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
 +
|-
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| 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
 +
|-
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| 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
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|-
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| 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.
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|-
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| Bring on da Funk || [[Omega Yeast]] || 85+ || Low || 68-80 || Brettanomyces bruxellensis, claussenii, lambicus,  custersianus, & naardenensis for a funky, fruity and complex brew.
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|-
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| 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
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|-
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| 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!
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|-
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| 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.
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|-
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| GB124 Saison Sour || [[GigaYeast]] || || Low || 68-80 || Sour with fruity esters and black pepper.
 +
|}
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 +
=References=
 +
<references/>

Revision as of 18:02, 29 December 2014


Introduction

Mixed cultures contain 2 or more different genera from each of these genera of organisms: 

Lactobacillus, Pediococcus, Brettanomyces, and Saccharomyces (see each of the previous links for commercially available pure cultures of these organisms).

Commercial Mixed Cultures

In cooperation with Eric Bandauski [1].

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 senses

3278 - 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

  1. ↑ Eric Bandauski's Yeast Strain Guide
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