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edits
Changes
added TYB Berkeley Hills Sour Yeast Blend
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! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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| Berkeley Hills Sour Yeast Blend || ''Lachancea thermotolerans'' (multiple strains) || 62%-75% || Med-High || Propagation required for use as primary fermenter, as this is an unconcentrated wild yeast culture. ||
Optimally ferments and produces consistent acidity across a temperature range of 64-70 ºF
Attenuation and ester profile tuneable based on percent of fermentables as glucose:
62% (all malt base) - red apple
72 % (malt base + 10% glucose) - red apple/stone fruit
75% (malt base + 20% glucose) - stone fruit
Final pH tuneable based on percent of fermentables as glucose:
3.45-3.50 (all malt base)
3.30-3.35 (malt base + 10% glucose)
3.25-3.30 (malt base + 20% glucose)
Final pH is 0.1-0.2 units higher for any wort composition in open fermentation as compared to closed tank fermentation, while the attenuation remains unchanged
Produces similar results in the same wort composition across a range of pitch rates (1.0-2.5 million cells/mL/ºP)
Can be serially re-pitched and reused with consistent results <ref>[https://www.theyeastbay.com/wild-capture/berkeley-hills-sour-yeast-blend Berkeley Hills Sour Yeast Blend. The Yeast Bay website. Retrieved 01/24/2022.]</ref>
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| Metschnikowia reukaufii || ''Metschnikowia reukaufii'' || 20-25% (cannot utilize maltose) || Med-High || || ''M. reukaufii'' is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast likely evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds like glycosides.