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| [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBC-998 || ''P. damnosus'' || Gram positive cocci that produces lactic acid. Also produces diacetyl and several proteins that may cause a "rope" to form in the beer. Rope will disappear with time. Oxygen and hop sensitive. 75-90°F Temperature Range. '''No longer available.'''
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| [[Mainiacal Yeast]] || MYPP1 || ''P. pentocaceus'' || Isolated from a growing marijuana plant. No production of diacetyl or EPS, with a clean acidity. Ferment at 70-100°F <ref name="Amaral_Mainiacal">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>. '''Commercial pitches only'''.
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| [[Mainiacal Yeast]] || MYPD1 || ''P. damnosus'' || Isolated from a bottle of belgian lambic. Produces diacetyl and EPS, so use in conjunction with ''Brettanomyces''. Ferment at 70-90°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.