13,592
edits
Changes
added Mainiacal Yeast cultures
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| Lallemand || WildBrew Sour Pitch || L. plantarum <ref>[https://www.facebook.com/Lallemandyeasts/photos/a.941604692537326.1073741829.939455986085530/1656901501007638/?type=3&comment_id=1657229347641520&reply_comment_id=1657231934307928&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Post on the Lallemand Facebook page. 09/22/2017. Retrieved 09/22/2017.]</ref> || Facultatively homofermentative || || See [https://www.facebook.com/groups/MilkTheFunk/permalink/1790290834332456/ this information from Scott Lucas on MTF]. This culture comes in a dry (desiccated) format. Although the [http://www.lallemandbrewing.com/product-details/wildbrew-sour-pitch manufacturer's website] claims this strain is tolerant of 8 IBU, we recommend that brewers treat this strain like any other strain of ''L. plantarum'' and do not expose it to any hops until the desired acidity has been produced (for example, see [[Wort Souring]]). Recommended temperature: 86-104°F.
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| [[Mainiacal Yeast]] || MYLP1 || L. plantarum || Facultatively heterofermentative || || Isolated from flowers at King Richards Faire in Massachusetts. It produces a clean lactic sour and prefers it a little cooler however does sour more quickly at its higher temps. Recommended fermentation temperature is 70-90°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]] || MYLP2 || L. plantarum || Facultatively heterofermentative || || Isolated from grains going through the steeping process at Blue ox Malthouse. It produces a clean lactic sour and is a viable option for kettle souring, co-pitching, or post fermentation. Recommended fermentation temperature is 70-105°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.
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| [[Mainiacal Yeast]] || MYLD1 || L. delbruekii || Homofermentative || || Isolated from a spontaneous beer, this strain likes it warm but not to hot. It does not sour as quickly and will require some longer aging times to reach terminal pH. It produces a clean acidity with a hint of farmhouse like straw. Recommended fermentation temperature is 65-90°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.
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| [[Mainiacal Yeast]] || MYLB2 || L. brevis || Heterofermentative || || Produces a clean lactic acidity, but generally doesn't produce as much lactic acid as some other variants. It's best used co-pitched with other microbes and allowed to age. Expect this strain to be a bit lighter on the souring side leaving a tart refreshing beer. Recommended fermentation temperature is 60-85°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.
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| [[Omega Yeast Labs]] || OYL-605 || L. brevis, <span style="text-decoration: line-through;">delbrueckii</span>, and plantarum blend || Hetero/Hetero <ref name="mtf_wiki_shaner"></ref> || 1 liter starter for a 5 gallon batch of beer at room temperature for 24-48 hours. No stir plate unless kept anaerobic. || Quick souring. Pitch into 65°F-95°F <ref name="adi_oyl605"></ref>. Holding temperature is not required. No longer contains delbruekii <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1065268213501392/?comment_id=1065669443461269&offset=0&total_comments=18&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Raymond Wagner of Oso Brewing Co on Milk The Funk. 4/30/2015.]</ref>. Don't use any hops if possible. 2 IBU is a good target if hops must be used <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1092523807442499/?comment_id=1092571350771078&offset=0&total_comments=6&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Lance Shaner on MTF in regards to IBU tolerance of OYL-605. 6/15/2015.]</ref>. Contains ~150 billion cells per homebrew pitch <ref name="sbb2.0">[http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/ Lactobacillus 2.0 – Advanced Techniques for Fast Souring Beer. Sour Beer Blog. Matt Miller. 11/18/2015. Retrieved 11/19/2015.]</ref>.