Difference between revisions of "Mixed Cultures"
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| WLP655 Belgian Sour Mix || 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. | ||
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| − | | WLP 630 Berlinerweisse Blend 73-80 || Med || 68-72 || German Weizen yeast and Lactobacillus | + | | WLP 630 Berlinerweisse Blend || 73-80 || Med || 68-72 || German Weizen yeast and Lactobacillus |
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| 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 | | 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 | ||
Revision as of 01:46, 3 March 2015
Contents
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]