13,703
edits
Changes
m
no edit summary
|| || 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.
|-
| [[Mainiacal Yeast]] || Alternative to Alternatives || Currently this blend contains 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. || 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. This blend will continue to change as we added new microbes to our bank. This blend is very unique as it changes severely depending on its environment and carbon sources. Can serve as a primary pitch with no additional brewer's yeast, or pitch additional brewer's yeast to suppress some yeast expression in this blend which results in more nuanced flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1973120912716113/?comment_id=1973126846048853&reply_comment_id=1973160732712131&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Justin Amaral. Milk The Funk thread on pitching A2A as a primary or secondary pitch. 01/31/2018.]</ref>.
|-
| [[Mainiacal Yeast]] || MYLAY4 || Lachancea fermentati || 75-95% || Medium