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| [[Mainiacal Yeast]] || Alternative to Alternatives || Blend || 80-100% || Low
|| || One of our most unique blends. This includes all of our yeast and bacteria strains that are not Sacc, Brett, Lacto, or Pedio. This blend will continue to change as we added new microbes to our bank. Currently this blend contains Zygosaccharomyces , Lachancea f, Lachancea t, Wickerhamomyces a, S. japonicus, Hanseniaspora v, Pichia a, Pichia m, 2 strains of Toluraspora d, Debaryomyces h, 3 strains of Oenococcus o , and Weissella c. This blend is very unique as it changes severely depending on its environment and carbon sources.
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| [[Mainiacal Yeast]] || MYLAY4 || Lachancea fermentati || 75-95% || Medium
|| || A LAY strain that just like the rest has been mutated to our needs. What is interesting about this strain is it is quite neutral in flavor and doesn't produce as much lactic acid as most of our LAY strains. It leaves the beer slightly tart usually around 3.7-3.9 pH. This strain also produces more glycerol then most yeast strains leaving more body as well as an amazing head creation and retention.
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| [[White Labs]] || Various || Various || || || || See https://www.whitelabs.com/yeast-vault