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! Lab Name !! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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| [[Mainiacal Yeast]] || Phenolic Funk Warrior || Pichia m, Pichia a, POF+ Saccharomyces cerevisiae x2. || 75-85% ||
|| || This blend is best used with a Brett secondary. High creation of phenols along with higher hopping rates(aged hops are best) will give Brett more to feed on and allow it to be more expressive. Choosing the Brett strain will also vastly change what the out come is.
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| [[Mainiacal Yeast]] || MYLAY2 || Wickerhamomyces anomolus || 80-100% ||
|| || A very unique strain. This is part of our Lactic Acid Yeast strains. These LAY type strains were pioneered by Wild Pitch Yeast. They are very unique in the fact that as they ferment they also produce lactic acid. So essentially it’s a yeast that can make a sour beer all on its own! We mutated this strain to our needs over a year. It's now more acid tolerant(there was a real problem with viability after a fermentation), more tolerant of temperates, better suited in anerobic environments, and less stressed by a maltose filled environment. That being said, its still not as fond as a wort enviorment but its more tolerant then it was originally. There are many strains of Brettanomyces in the brewing world that are misidentifed and are actually Wickerhamomyces a. This particular strain is great for adding what we know as a "Brett like quality" while also souring the beer.
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| [[Mainiacal Yeast]] || Lachancea thermotolerans || MYLAY5 || 70-95% ||
|| || The famed Lachancea t species! This was the first species announced to be proof of yeast strains that could produce a significant amount of lactic acid. Like most of our Lachancea strains, this strain also produces higher amounts of glycerol making for a better body beer as well as amazing head formation and retention. It lends hints of stone fruit but is very neutral and balanced in flavor.
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| [[Mainiacal Yeast]] || Earth Bender || ''Tolurspora delbrueckii'' || 62-80% ||