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added Mainiacal Yeast
====[[Mainiacal Yeast]]====
Most of this lab's mixed cultures are listed on [[Nonconventional_Yeasts_and_Bacteria#Commercial_Cultures|Nonconventional yeasts and bacteria]].
{| class="wikitable sortable"
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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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|Raftevold gård || 70-83% || || 70-110 || This Norwegian [[Kveik]] culture has a very distinct burnt orange peel character. Its very Saison light farmhouse in flavor profile. This culture contains bacteria. See [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv25 Larsblog] for more info. See also [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]] for more kveik strains that are pure yeast. Homebrew and commercial pitches available <ref name="Amaral">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>.|-| Simonaitis || 70-83% || || 75-105 || One of the Lithuanian [[Kveik]] cultures from Norway. Light hints of orange zest, stone fruits, with a nice acidity level. This culture has ''Lactobacillus'' present so some souring will occur and may progress over long-term aging. See [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv16 Larsblog] for more info. See also [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]] for more kveik strains that are pure yeast. Homebrew and commercial pitches available <ref name="Amaral" />.
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