318
edits
Changes
→Commercial Cultures
| [[Mainiacal Yeast]] || MYOO2 || ''Oenococcus oeni'' || Less then 5% ||
|| || A lactic acid bacteria that can also convert malic acid to lactic acid. This species is generally used in wine making to soften the malic acid character. This strain cannot metabolize maltose so should be used after a beer has had some sort of fruit added or other carbon source of glucose/malic acid. We find this also pairs well with other bacteria strains.
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| [[Mainiacal Yeast]] || Alternative to Alternatives || Blend || 80-100% ||
|| Low || One of our most unique blends. This includes all of our yeast and bacteria strains that are not Sacc, Brett, Lacto, or Pedio. Most of the strains in these blends have never been used in the brewing world. This blend will continue to change as we added new microbes to our bank. Currently this blend contrans Zygosaccharomyces, Lachancea f, Lachancea t, Wickerhamomyces a, S. japonicus, Hanseniaspora v, Pichia a, Pichia m, 2 strains of Toluraspora d, Debaryomyces h, 3 strains of Oenococcus o , and Weissella c. This blend is very unique as it changes severely depending on its environment and carbon sources.
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