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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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| [[Mainiacal Yeast]] || Hardened Spaniard || Zygosaccharomyces parabailii || 76-100%
|| || This species is generally found in Sherry wines. It's most commonly referred to as a "Flor" yeast. Is is a oxidative yeast that also forms a heavy pellicle with access to O2. It's best used in secondary environments but can be used in primary. It lends notes of fresh cut apples and earthy/hazelnut like flavors.
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| [[White Labs]] || Various || Various || || || || See https://www.whitelabs.com/yeast-vault