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Reports in MTF on hop tolerance are mixed: Thomas Delaney reported no souring with 4 IBU, while Warren Knowles reported slower souring to 3.2 in 48 hours with ~5 IBU. Adam Stout reported a pH drop from 5.4 to 5.0 over 24 hours with ~3-5 IBU. Knowles, Matt Lange, and Matt Waugh reported light THP for a few days that went away or dimished by serving time but otherwise clean acidity and good results <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1988756664485871/ Various Milk The Funk members. MTF post on the Lallemand WildBrew Sour Pitch product. 02/14/2018.]</ref>.
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| Lallemand || WildBrew Helveticus || ''L. helveticus'' || Homofermentative || || Temp range: 38°C - 45°C (100°F - 113°F). Hop tolerance: In lab tests, growth was inhibited at 4ppm iso-alpha acid. The pH range is 3.0-3.5 (within 36 hours). Dosage: 10g/hL <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3016721145022746/?comment_id=3016866791674848&reply_comment_id=3017521094942751 Joan Montasell from Lallemand Brewing. Milk The Funk Facebook thread on Lallemand WildBrew Helveticus. 11/01/2019.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/3016721145022746/ MTF thread on availability and personal experiences using it.]
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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'''.