13,591
edits
Changes
added Mainiacal Yeast cultures
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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis "Chateaux" || JY87 || JY87 is a Brettanomyces yeast isolated by jasperyeast LLC. Fast-growing, it has almost Saccharomyces-like doubling times. Shows great fermentation as primary strain in a variety of beers. Ferments fast to 60% attenuation, after which fermentation slows down and more flavor and aroma is produced. Strong pineapple and stonefruit aroma after prolonged fermentations (3-9 months). Great companion to beers that could use some funk, and complements hoppy beers perfectly. Flocculation is low, strain will form a pellicle when oxygen is present. Sequencing of ITS regions indicated Brettanomyces bruxellensis. Micrograph of JY87 cells coming soon. || West-Flanders, Belgium.
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===[[Mainiacal Yeast]]===
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! Common Name !! Species Name !! Synonym (Strain) Name !! Lab/Package !! Flavor/Aroma !! Source Note
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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB1 || Cherries and light barnyard aroma. || We found this strain in a red wine barrel that was used by a winemaker. It produces a stone fruit forward Brett quality when used in primary fermentation and like many Bretts it does not produce high amounts of glycerol so mouthfeel can be expected to be thin. Used in secondary it can lend notes of cherries and a light barnyard like aroma. 65-80F fermentation temperature with 65-100% attenuation <ref name="Amaral_Mainiacal">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>. '''Commercial pitches only.'''
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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB2 || Depending on how this strain is used will determine the outcome. In primary fermentation it produces light stone fruits with a hint of banyard like hay. You can also expect a thin mouth feel due to the low glycerol production. In secondary it will produce a more heavy barnyard like aroma with hints of cherries and raspberries. || American Spontaneous Producer, isolated from bottle. 60-80F fermentation temperature with 75-95% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''
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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB3 || This strain of Brett b is better suited for either co fermentation with a Sacc strain or used in secondary. If used for primary fermentation it can produce significant sulfur like aromas. This strain can produce a siginifant amount of funk if using aged hops at a similiar rate as traditional Lambics. It also produces notes of pineapples. || Isolated from a Belgian spontaneous producer. 55-78F fermentation temperature with 75-100% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''
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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB4 || This Brett strains is an odd ball for sure. It's not great for primary fermentation, especially in kettle sours as it throws very odd smells off. However it works better as a secondary Brett strain producing peach and light fresh apple notes, sometimes also producing a spice character. || Isolated from an apple orchard in Maine. 50-80F fermentation temperature with 70-90% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''
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