13,591
edits
Changes
added Mainiacal Yeast cultures
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| JY146 - Protocetid Ale || Calvert Marine Museum in Solomons, MD. || >80 || Very low || max 90 || This yeast is the famous strain isolated from the Calvert Marine Museum in Solomons, MD. This strain was isolated from Protocetid bone, discovered by Jason Osborne, the president and co-founder of Paleo Quest, a non-profit citizen-science organization for the advancement of the sciences of paleontology and geology through material contributions to museum collections, field exploration, scientific publication and education. This yeast is used for the famous Lost Rhino Brewing Company Bonedusters Ale. This yeast is hard to work with, it has the tendency to stop fermenting for a week after 30% attenuation, after which it picks back up and finishes out. Not for the faint of heart! Expect a Belgian character, with some tartness. Keep the desired ABV low during your recipe development, this strain is not suited for high-gravity worts. Finishes crisp and fruity, with a pleasant fizz.
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===[[Mainiacal Yeast]]===
Note that available kveik cultures that also have lactic acid bacteria are listed on [[Mixed_Cultures#Mainiacal_Yeast|Mixed Cultures]].
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| BB 3 || Spontaneous capture || 70-82 || || 68-78 || This is an interesting strain as it has hints of stone fruit as well as a Saison like quality to it lending citrus notes. Commercial pitches only <ref name="Amaral">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>.
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| Framgarden || Norway || 70-85 || || 75-110 || This Kveik culture is a blend of ''S. cerevisiae'' strains and has a light tropical fruit note, hint of apples, light farmhouse straw notes, and a light acidity. Fermenting hotter will allow this yeast to be more expressive. This culture contains no bacteria. See [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 Larsblog] and [[Kveik]] for more info. Homebrew and commercial pitches available <ref name="Amaral" />.
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| Granvin || Norway || 70-85 || || 70-110 || A Kveik culture is a blend of ''S. cerevisiae'' strains and produces tropical fruitiness that pairs very well with numerous hops. Like the rest of the Kveik cultures, it's more expressive if fermented hotter. No bacteria is present in this culture. Homebrew and commercial pitches available <ref name="Amaral" />. See also [[Kveik]].
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| Voss || Norway || 70-80 || || 70-105 || This Kveik culture is a blend of ''S. cerevisiae'' strains and has an orange and spicey note to it. Homebrew and commercial pitches available <ref name="Amaral" />. See also [[Kveik]].
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| Midtbust || Norway || 70-86 || || 75-105 || A Kveik culture that is a blend of ''S. cerevisiae'' strains that lend a lot of stone and tropical fruit notes as well as a light smokiness and acidity. As with many of the Kveiks fermenting hotter leads to more expression. Homebrew and commercial pitches available. More info can be found at [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 Larsblog] and [[Kveik]] <ref name="Amaral" />.
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| Lærdal || Norway || 70-90 || || 80-105 || A Kveik culture that is a blend of ''S. cerevisiae'' strains from Norway. This culture is clean with hints of stone fruit, light acidity and a farmhouse like barnyard flavor. Like most Kveik fermenting near their max temp leads to much more expression. No bacteria present. Homebrew and commercial pitches available. See [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv6 Larsblog] and [[Kveik]] for more info <ref name="Amaral" />.
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| Wollsæter || Norway || 70-80 || || 70-100 || A 30 yr old Kveik that is a blend of ''S. cerevisiae'' strains and an unidentified yeast strain that was revived. Very unique in fermentation as well as the flavor profile. Big stone fruit notes with a light acidity. Like most Kveik fermenting on the hotter spectrum will lead to more flavor expression. Homebrew and commercial pitches available. See [[Kveik]] for more info <ref name="Amaral" />.
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| MYJuicy || Maine Maple Tree || 70-85 || || 65-80 || Wild Sacc strain caught and isolated from a maple tree in Maine. Produces lots of tropical fruit esters. Commercial pitches only <ref name="Amaral" />.
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| Infectious Behavior || || 80-100 || || 65-80 || Currently this species is a hot topic amongst infections in breweries. As it has the ability to metabolize starches and complex sugars, which most primary yeast fermentation leaves behind. We isolated this out of an infected beer and found it to have very Saison like qualites. Commercial pitches only <ref name="Amaral" />.
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| Sacc Full of Fruit || Wild Capture || 70-80 || || 65-78 || Stone fruit galore! This Sacc strain creates massive stone fruit notes such as peach, plum and cherry. It works very well for West Coast IPAs, NEIPAs, and a bunch of other styles! We especially like this when in a beer double dry hopped with Belma and Mosaic. Commercial pitches only <ref name="Amaral" />.
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| Citrus King || Wild Capture || 70-82 || || 62-80 || This particular Sacc c strain produces huge notes of citrus peels and a hint of tropical fruit. It pairs extremely well with the citrus forward new age hops as well as many of the older varieties. We find its perfect for citrusy NE IPAs. This strain also tends to keep the beer hazier given enough protein is also in the wort. Commercial pitches only <ref name="Amaral" />.
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