13,600
edits
Changes
added Mainiacal Yeast cultures
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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Doughy Physique || 80-100% || 62F-80 || || This blend has 2 ''Pediococcus pentosaceus'' strains, a ''Pediococcus damnosus'' (different then in Gose gone wild), 2 ''Lactobacillus plantarum'' strains, 6 ''Brettanomyces bruxellensis'' strains, 1 ''Brettanomyces anomalus'', and then a sour dough culture that was adapted over to beer. The sour dough culture had 2 dominate ''Saccharomyces cerevisiae'' strains, one being a diastaticus variant. It also contained 2 dominate Lacto strains that are still having the sub species identified. IBU tolerance - 10-15 of of the Pedio but slows down acid production. Lacto is around 1 IBU. Without any hops this blend will get to 3.1-3.4 pH <ref>[https://www.mainiacalyeast.com/online-shop/doughy-physique "Doughy Physique". Mainiacal Yeast website. Retrieved 04/29/2018.]</ref>.
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| Gose Gone Wild! || 85-100% || || 60-78 || This is a blend of a ''Pediococcus damnosus'', ''Pediococcus pentosaceus'', ''Lactobacillus delbrueckii'', 2 strains of ''Oenococcus oeni'', and 4 strains of ''Brettanomyces bruxellensis'' <ref>[https://www.mainiacalyeast.com/online-shop/gose-gone-wild Gose "Gone Wild!" Mainiacal Yeast website. Retrieved 04/29/2018.]</ref>.
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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>.