Changes

|| || This strain needs to be use used in conjuction with another primary ferment. It will not fully attenuate but adds a funky quality to whatever its used in. It can be used pre ferment, co ferment, or post fermentation. Like most other Debaryomyces species this strain has a high salinity tolerance. |-| [[Mainiacal Yeast]] || MYOO1 || ''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. However some strains can also metabolize maltose making it a viable souring bacteria. This strain can do so and adds a light stone fruit note to the beer. Keep in mind if fruiting a beer while this is present it will consume malic acid from the fruit creating more lactic acid. |-| [[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.