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We recommend brewing with GB110 in one of three ways. I) “Hot Start”: Pitch GB110 to wort at 98 F with little or no hops for 48-72 hrs. Wort may be soured before kettle boil or after. If soured before kettle boil, boil with hop additions as usual. If soured after kettle boil cool wort and pitch yeast. II) “Co-Pitch”: Pitch GB110 into a primary with yeast of your choice at 68-72 F. Wort that is less than 1050 and 7 IBU will typically be very sour in 2-3 weeks. III) “Secondary”: Pitch GB110 after primary fermentation for an aged sour. Souring by this method typically requires several months. Adding simple sugars or fruit etc. will enhance souring in the secondary <ref>[http://www.gigayeast.com/fast-souring-lacto GigaYeast Webpage. Retrieved 7/22/2015.]</ref>. Sometimes referred to as GigaYeast's "Fast Acting Lacto". This strain is hop sensitive <ref name="steve_smith">[https://www.facebook.com/groups/MilkTheFunk/permalink/1068326413195572/?comment_id=1069411906420356&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Steve Smith of GigaYeast on MTF. 05/08/2015.]</ref>.
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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 heterofermentative || || 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'''.