13,591
edits
Changes
added ECY31 Senne Valley Blend
==Commercial Cultures==
{| class="wikitable sortable"
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! Lab Name !! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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| [[East Coast Yeast]] || ECY31 Senne Valley Blend || ''Debaryomyces'', ''Priceomyces'', ''Wickerhamomyces'', ''Pichia'', lactic acid bacteria, a wild ''Saccharomyces'', and ''B. bruxellensis'' || || || || Intended for primary fermentations due to the portfolio of wild oxidative yeasts. Emulating ales by employing similar microflora recently observed from a prominent Lambic producer, this new blend includes various unique yeasts (Debaryomyces, Priceomyces , Wickerhamomyces, and Pichia). Contributes to aroma through the production of volatile compounds and higher terpenol flavors. Rounding out the blend : Lactic bacteria, Wild-type Saccharomyces from the Senne Valley, and multiple strains of Brettanomyces bruxellensis. Recommended to be aged a minimum of 1 yr. Extremely wild with notes of smokey barnyard, musty funk, and ethyl acetate <ref>[http://www.eastcoastyeast.com/wild-stuff.html East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 01/24/2018.]</ref>.
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| [[Mainiacal Yeast]] || Phenolic Funk Warrior || Pichia m, Pichia a, POF+ Saccharomyces cerevisiae x2. || 75-85% ||
|| || This blend is best used with a Brett secondary. High creation of phenols along with higher hopping rates(aged hops are best) will give Brett more to feed on and allow it to be more expressive. Choosing the Brett strain will also vastly change what the out come outcome is.
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| [[Mainiacal Yeast]] || MYLAY2 || Wickerhamomyces anomolus || 80-100% ||
|| || A very unique strain. This is part of our Lactic Acid Yeast strains. These LAY type strains were pioneered by Wild Pitch Yeast. They are very unique in the fact that as they ferment they also produce lactic acid. So essentially it’s a yeast that can make a sour beer all on its own! We mutated this strain to our needs over a year. It's now more acid tolerant(there was a real problem with viability after a fermentation), more tolerant of temperates, better suited in anerobic anaerobic environments, and less stressed by a maltose filled environment. That being said, its still not as fond as a wort enviorment environment but its more tolerant then it was originally. There are many strains of Brettanomyces in the brewing world that are misidentifed misidentified and are actually Wickerhamomyces a. This particular strain is great for adding what we know as a "Brett like quality" while also souring the beer.
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| [[Mainiacal Yeast]] || Lachancea thermotolerans || MYLAY5 || 70-95% ||