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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Doughy Physique || 80-100% || 62F-80 || || This blend has 2 ''Pediococcus pentosaceus'' strains, a ''Pediococcus damnosus'' (different then in Gose gone wild), 2 ''Lactobacillus plantarum'' strains, 6 ''Brettanomyces bruxellensis'' strains, 1 ''Brettanomyces anomalus'', and then a sour dough culture that was adapted over to beer. The sour dough culture had 2 dominate ''Saccharomyces cerevisiae'' strains, one being a diastaticus diastatic variant. It also contained 2 dominate Lacto strains that are still having the sub species identified. IBU tolerance - 10-15 of of the Pedio but slows down acid production. Lacto is around 1 IBU. Without any hops this blend will get to 3.1-3.4 pH <ref>[https://www.mainiacalyeast.com/online-shop/doughy-physique "Doughy Physique". Mainiacal Yeast website. Retrieved 04/29/2018.]</ref>.
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| Gose Gone Wild! || 85-100% || || 60-78 || This is a blend of a ''Pediococcus damnosus'', ''Pediococcus pentosaceus'', ''Lactobacillus delbrueckii'', 2 strains of ''Oenococcus oeni'', and 4 strains of ''Brettanomyces bruxellensis'' <ref>[https://www.mainiacalyeast.com/online-shop/gose-gone-wild Gose "Gone Wild!" Mainiacal Yeast website. Retrieved 04/29/2018.]</ref>.