Difference between revisions of "Mixed Cultures"

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[[Category:Yeast]][[Category:Bacteria]]
 
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=Introduction=
 
=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).  
 
'''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).  
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=Commercial Mixed Cultures=
 
=Commercial Mixed Cultures=
 +
 +
==Culture Charts==
 
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>.
 
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>.
 +
 +
===[[White Labs]]===
 
{| class="wikitable sortable"
 
{| class="wikitable sortable"
 
|-
 
|-
−
! Name !! Lab !! Attenuation !! Flocculation !! Temp°F !! Notes
+
! Name!! 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.  
+
| WLP655 Belgian Sour Mix || 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  
+
| WLP 630 Berlinerweisse Blend 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  
+
| 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 || [[White Labs]] || 75-82 || Med || 68-72 || farmhouse yeast strain and Brettanomyces  
+
| WLP670 American Farmhouse Blend || 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.  
+
|}
 +
 
 +
===[[The Yeast Bay]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| 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  
+
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
 +
|-
 +
| Mélange || 85 || Med || 68-70 || two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.  
 +
|-
 +
| Farmhouse Sour Ale || 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  
 +
|-
 +
|}
 +
 
 +
===[[East Coast Yeast]]===
 +
{| class="wikitable sortable"
 +
|-
 +
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
 
| 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
 
| 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
+
| ECY02 Flemish Ale || || || || 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)
 
| 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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| ECY20 BugCounty || [[East Coast Yeast]] || || || || 20 different isolates combined for fermentation to overwhelm the senses
 
| 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
+
|}
 +
 
 +
===[[Wyeast]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| 3763 - Roeselare Blend || [[Wyeast]] || 75-80 || Varies || 65-85 || Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture
+
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| 3203 De Bom || [[Wyeast]] || 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) .
+
| 3278 - Lambic Blend || 70-80 || Varies || 63-75 || Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture
 
|-
 
|-
−
| 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. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point).
+
| 3763 - Roeselare Blend || 75-80 || Varies || 65-85 || Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture
 
|-
 
|-
−
| 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
+
| 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) .
 
|-
 
|-
−
| Where Da Funk || [[Omega Yeast Labs]] || 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. Trois and ECY-03b blend.
+
| 3209 Oud Bruin || 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. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point).
 
|-
 
|-
−
| Bit O' Funk || [[Omega Yeast Labs]] || 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.  Trois, ECY-03b, and bruxellensis blend.
+
| 3191 Berlinerweisse Blend || 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
 
|-
 
|-
−
| Bring on da Funk || [[Omega Yeast Labs]] || 85+ || Low || 68-80 || Trois, ECY-03b, bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time
+
|}
 +
 
 +
===[[Omega Yeast Labs]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| 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
+
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| 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!
+
| Where Da Funk || 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.  Trois and ECY-03b blend.
 
|-
 
|-
−
| 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
+
| Bit O' Funk || 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. Trois, ECY-03b, and bruxellensis blend.
 
|-
 
|-
−
| 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.
+
| Bring on da Funk || 85+ || Low || 68-80 || Trois, ECY-03b, bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time
 
|-
 
|-
−
| GB124 Saison Sour || [[GigaYeast]] || || Low || 68-80 || Sour with fruity esters and black pepper.
+
|}
 +
 
 +
===[[GigaYeast]]===
 +
{| class="wikitable sortable"
 +
|-
 +
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
 +
|-
 +
| GB144 Sweet Flemish Brett ||  80-85 || Low || 68-75 || Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics
 +
|-
 +
| GB122 Berliner Blend || || || || 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 || || || || Belgian ale yeast and lactic acid bacteria.  Cleaner than GB121.  Creates a beer with stone fruit/plum esters and sour notes
 +
|-
 +
| GB121 Farmhouse Sour || || 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 || || Low || 68-80 || Sour with fruity esters and black pepper.
 +
|-
 +
|}
 +
 
 +
===[[SouthYeast Labs]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| Saison 1 Blend || [[SouthYeast Labs]] || High || Medium || || Use for Blonde, 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 notes of peach, citrus 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.  3/2/2015.]</ref>
+
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| Farmhouse Saison Blend || [[SouthYeast Labs]] || High || Low || || Use for farmhouse ales.  "Medium acidity".  Peach, citrus esters; straw spice phenolics.  2-6 months to reach maturity <ref name="SouthYeast"></ref>.  This is the same blend as Saison 1, but also includes their [[Lactobacillus#Pure_Lacto_Cultures|Lactobacillus 2]] strain, and an unidentified [[Brettanomyces]] strain that is very similar to the Boulevard Saison brett strain <ref name="thornton"></ref>.
+
| Saison 1 Blend || High || Medium || || Use for Blonde, 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 notes of peach, citrus 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.  3/2/2015.]</ref>
 +
|-
 +
| Farmhouse Saison Blend || High || Low || || Use for farmhouse ales.  "Medium acidity".  Peach, citrus esters; straw spice phenolics.  2-6 months to reach maturity <ref name="SouthYeast"></ref>.  This is the same blend as Saison 1, but also includes their [[Lactobacillus#Pure_Lacto_Cultures|Lactobacillus 2]] strain, and an unidentified [[Brettanomyces]] strain that is very similar to the Boulevard Saison brett strain <ref name="thornton"></ref>.
 
|-  
 
|-  
−
| BY-A Brett. Saison Blend || [[Boutique Yeast]] || High - Very High || Medium Low - Low || 65-95°F || This blend is perfect for creating low-funk, low tartness, Belgian-based Brettanomyces Saisons. The Brett. strains bring ripe, tropical fruit with low funkiness. The first Sacc. strain is a traditional high-temperature Belgian Saison strain, the second is a Belgian-style Abbey strain that help ensure quick attenuation, aids in flocculation, and provides additional complexity to the finished beer. Shipped in a 10mL, screw top vial with cell count, viability, and contamination testing report. Recommended making a 1-2L starter.
 
 
|}
 
|}
  
−
=Manufacturer Tips=
+
===[[Boutique Yeast]]===
 +
{| class="wikitable sortable"
 +
|-
 +
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
 +
|-
 +
| BY-A Brett. Saison Blend || High - Very High || Medium Low - Low || 65-95°F || This blend is perfect for creating low-funk, low tartness, Belgian-based Brettanomyces Saisons. The Brett. strains bring ripe, tropical fruit with low funkiness. The first Sacc. strain is a traditional high-temperature Belgian Saison strain, the second is a Belgian-style Abbey strain that help ensure quick attenuation, aids in flocculation, and provides additional complexity to the finished beer. Shipped in a 10mL, screw top vial with cell count, viability, and contamination testing report. Recommended making a 1-2L starter.
 +
|}
 +
 
 +
==Manufacturer Tips==
 
''Editor's note: generally starters are not needed with mixed cultures, although starters can be used for some mixed cultures, particularly if the packaging is old or has not been stored well.  Nick Impellitteri's advice below regarding making a starter for Mélange can probably be used for other commercial cultures as well.''
 
''Editor's note: generally starters are not needed with mixed cultures, although starters can be used for some mixed cultures, particularly if the packaging is old or has not been stored well.  Nick Impellitteri's advice below regarding making a starter for Mélange can probably be used for other commercial cultures as well.''
  
−
==[[The Yeast Bay]] on Mélange==
+
===[[The Yeast Bay]] on Mélange===
 
"You can definitely make a starter for the Melange or the Lochristi Blend. For the Lochristi, run it [[Brettanomyces#Starter_Information|semi-aerobic]] for 4-6 days in the 70's and then let it settle at room temp and decant what you can if the starter is large. For the Mélange, run the starter semi-aerobic at 66-68 F for 24-36 hours. This should build up the yeast population sufficiently while not allowing the bacteria to become to active and produce a ton of acid." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1019859158042298/ Nick Impellitteri of The Yeast Bay on a MTF thread. Feb 17, 2015.]</ref>
 
"You can definitely make a starter for the Melange or the Lochristi Blend. For the Lochristi, run it [[Brettanomyces#Starter_Information|semi-aerobic]] for 4-6 days in the 70's and then let it settle at room temp and decant what you can if the starter is large. For the Mélange, run the starter semi-aerobic at 66-68 F for 24-36 hours. This should build up the yeast population sufficiently while not allowing the bacteria to become to active and produce a ton of acid." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1019859158042298/ Nick Impellitteri of The Yeast Bay on a MTF thread. Feb 17, 2015.]</ref>
  
 
=References=
 
=References=
 
<references/>
 
<references/>
 +
 +
[[Category:Yeast]][[Category:Bacteria]]

Revision as of 18:27, 2 March 2015

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).

(Note: this definition is partly determined by the structure of this wiki. All of the commercial cultures are separated by genus rather than species on this wiki. Technically, any culture that contains more than one species could be called a "mixed culture". However, for the purposes of organizing the charts of commercially available microorganisms by genus, for now the above is the definition of a "mixed culture".)

Commercial Mixed Cultures

Culture Charts

In cooperation with Eric Bandauski [1].

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.
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 Yeast Bay

Name Attenuation Flocculation Temp°F Notes
Mélange 85 Med 68-70 two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.  
Farmhouse Sour Ale 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

East Coast Yeast

Name Attenuation Flocculation Temp°F Notes
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 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

Wyeast

Name Attenuation Flocculation Temp°F Notes
3278 - Lambic Blend 70-80 Varies 63-75 Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture
3763 - Roeselare Blend 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 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 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. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point).
3191 Berlinerweisse Blend 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

Omega Yeast Labs

Name Attenuation Flocculation Temp°F Notes
Where Da Funk 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. Trois and ECY-03b blend.
Bit O' Funk 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. Trois, ECY-03b, and bruxellensis blend.
Bring on da Funk 85+ Low 68-80 Trois, ECY-03b, bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time

GigaYeast

Name Attenuation Flocculation Temp°F Notes
GB144 Sweet Flemish Brett 80-85 Low 68-75 Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics
GB122 Berliner Blend 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 Belgian ale yeast and lactic acid bacteria.  Cleaner than GB121.  Creates a beer with stone fruit/plum esters and sour notes
GB121 Farmhouse Sour 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 Low 68-80 Sour with fruity esters and black pepper.

SouthYeast Labs

Name Attenuation Flocculation Temp°F Notes
Saison 1 Blend High Medium Use for Blonde, wit, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex [2]. 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 notes of peach, citrus and apple cider." [3]
Farmhouse Saison Blend High Low Use for farmhouse ales. "Medium acidity". Peach, citrus esters; straw spice phenolics. 2-6 months to reach maturity [2]. This is the same blend as Saison 1, but also includes their Lactobacillus 2 strain, and an unidentified Brettanomyces strain that is very similar to the Boulevard Saison brett strain [3].

Boutique Yeast

Name Attenuation Flocculation Temp°F Notes
BY-A Brett. Saison Blend High - Very High Medium Low - Low 65-95°F This blend is perfect for creating low-funk, low tartness, Belgian-based Brettanomyces Saisons. The Brett. strains bring ripe, tropical fruit with low funkiness. The first Sacc. strain is a traditional high-temperature Belgian Saison strain, the second is a Belgian-style Abbey strain that help ensure quick attenuation, aids in flocculation, and provides additional complexity to the finished beer. Shipped in a 10mL, screw top vial with cell count, viability, and contamination testing report. Recommended making a 1-2L starter.

Manufacturer Tips

Editor's note: generally starters are not needed with mixed cultures, although starters can be used for some mixed cultures, particularly if the packaging is old or has not been stored well. Nick Impellitteri's advice below regarding making a starter for Mélange can probably be used for other commercial cultures as well.

The Yeast Bay on Mélange

"You can definitely make a starter for the Melange or the Lochristi Blend. For the Lochristi, run it semi-aerobic for 4-6 days in the 70's and then let it settle at room temp and decant what you can if the starter is large. For the Mélange, run the starter semi-aerobic at 66-68 F for 24-36 hours. This should build up the yeast population sufficiently while not allowing the bacteria to become to active and produce a ton of acid." [4]

References

  1. ↑ Eric Bandauski's Yeast Strain Guide
  2. ↑ 2.0 2.1 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.
  3. ↑ 3.0 3.1 Comment by David Thornton on the MTF Facebook group. 3/2/2015.
  4. ↑ Nick Impellitteri of The Yeast Bay on a MTF thread. Feb 17, 2015.
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