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''(Note: this definition is partly determined by the structure of this wiki. All of the commercial cultures are separated by genus rather than species on this wiki. Technically, any culture that contains more than one species could be called a "mixed culture". However, for the purposes of organizing the charts of commercially available microorganisms by genus, for now the above is the definition of a "mixed culture".)''

===Culture Charts===

====[[Bootleg Biology]]====

A 1 liter 1.030-1.040 SG unhopped starter (use DME or wort) for a 5 gallon batch of beer is recommended. Use a stir plate for 1-2 days. Keep the starter below 70°F <ref>[https://www.facebook.com/BootlegBiology/posts/400841396773252?comment_id=401027066754685&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bootleg Biology Facebook Page. 09/01/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1170043666357179/?comment_id=1170052373022975&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Jeff Mello regarding starter temperature for BBXSS-0715 on MTF. 10/27/2015.]</ref>.

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| BBXMAD1 – The Mad Fermentationist Saison Blend || || || 68-80 || '''Availability: Limited'''. Source: A unique blend of cultures curated by [http://www.themadfermentationist.com/2017/02/bootleg-biology-mad-fermentationist.html The Mad Fermentationist, Michael Tonsmeire]. Bootleg Biology is proud to announce The First Official Mad Fermentationist Culture! Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture. At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities. This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally <ref>[http://bootlegbiology.com/product/the-mad-fermentationist-saison-blend/ "The Mad Fermentationist Saison Blend". Bootleg Biology website. Retrieved 02/21/2017.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1667652549929619/ There has been at least one report on MTF of this blend] producing considerable tartness at 22 calculated IBU.

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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes

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| B-82 Belgian Sour Ale || 75-80 || Med || 65-80 || Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer <ref name="bsi"></ref>.

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| GB144 Sweet Flemish Brett || 80-85 || Low || 68-75 || Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics

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| GB123 Sour Plum Belgian || || || || Belgian ale yeast and lactic acid bacteria. Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes. LAB is the same strain as GB110 <ref name="steve_smith"></ref>.

| GB121 Farmhouse Sour || || Low || 68-80 || Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria, Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard. LAB is the same strain as GB110 <ref name="steve_smith"></ref>.

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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes

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| F02 - Gorgon || || || || Two ''Bretts'' (lambicus family), ''L. delbrückii'', and the same Belgian ''Sacch'' as F01.

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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes

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| Bit O' Funk OYL-211 || 85+ || Low || 68-80 || This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop. Trois (Sacch), ECY-03b (Sacch), and bruxellensis blend. Homebrew pitches contain ~150 billion cells <ref name="Shaner_cellcounts"></ref>.

| Bring on da Funk OYL-212 || 85+ || Low || 68-80 || This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen. Trois (Sacch), ECY-03b (Sacch), bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time. Homebrew pitches contain ~150 billion cells <ref name="Shaner_cellcounts"></ref>.

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| Saison 1 Blend || High || Medium || || Use for Blonde, wit, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>. Contains two unidentified yeasts, along with their N1 "Native Strong Ale" Sacch strain. The two unidentified strains are assumed not to be Sacch or Brett at this time. SYL is waiting on DNA lab results on these two yeasts. ''"The one behaves more similar to sacch, while the other more brett. Both are very acidic strains with notes of peach, citrus and apple cider."'' <ref name="thornton">[https://www.facebook.com/groups/MilkTheFunk/permalink/1029728107055403/?comment_id=1029745983720282&offset=0&total_comments=2 Comment by David Thornton on the MTF Facebook group. 3/2/2015.]</ref>

! Name !! Attenuation !! Flocculation !! Temp°F !! Notes

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| Saison/Brettanomyces Blend || 80+ || Medium-Low || 70-78 || This blend combines one of the ''Saccharomyces'' strains from the Saison Blend and two unique ''Brettanomyces'' isolates from our yeast library. The ''Saccharomyces'' yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The ''Brettanomyces'' strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. The two Brett species are both ''bruxellensis'', each isolated from a different Belgian lambic beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1286169764744568/?comment_id=1286181778076700&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Nick Impellitteri on TYB Saison/Brettanomyces Blend. 04/16/2016.]</ref>. Approximately 58 billion cells/vial <ref name="tyb"></ref>.

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| WLP611 New Nordic Yeast Blend || 65-75 || Med-Low || 50-86 || Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to ''Saccharomyces cerevisiae'' and one ''Torulaspora delbrueckii''). These yeasts through 100+ lab hours have been tamed from the wild to meet process criteria for professional use. Although originally thriving in the simple sugar fermentations such as wine and cider, this blend ferments maltose as well and has been used to make a series of true New Nordic Beers of which many were presented at the Copenhagen Beer Festival 2015. This blend has a characteristic aroma profile, especially at higher temperatures, that resemble classic styles such as Belgian saison or German hefeweizen. Notes from Mark Baldwin on MTF: "Lots of isoamyl acetate and a weird overripe red apple ester. Not much spice so I wouldn't recommend it as a saison yeast like they mention but it was fine as a Hef-type yeast without the clove. It tasted much better fresh than with some age on it." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1353739324654278/?comment_id=1353754474652763&comment_tracking=%7B%22tn%22%3A%22R%22%7D Mark Baldwin on MTF regarding WLP611. 07/17/2016.]</ref> '''Release from Yeast Vault''' <ref>[https://www.whitelabs.com/yeast-vault Yeast Vault. White Labs. Retrieved 03/16/2016.]</ref>.

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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes

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| 3763 - Roeselare Blend || 75-80 || Varies || 65-85 || Belgian style ale strain, a sherry strain, two ''Brettanomyces'' strains, a ''Lactobacillus'' culture, and a ''Pediococcus'' culture. Takes 14-18 months to develop acidity. Keep IBU under 6 for more acidity. Re-use the yeast cake for greater acidity in future batches. Adding fruit after the beer has aged for a few months will help increase acidity due to LAB fermenting the new sugars <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167494399945439/?comment_id=1167503429944536&offset=0&total_comments=6&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Shawn McBride, Dan Pixley, and John Bradley on MTF regarding getting more acidity with Roeselare. 10/22/2015.]</ref>.

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===Starters and Other Manufacturer Tips===

"You can definitely make a starter for the Melange or the Lochristi Blend. For the Lochristi, run it [[Brettanomyces#Starter_Information|semi-aerobic]] for 4-6 days in the 70's and then let it settle at room temp and decant what you can if the starter is large. For the Mélange, run the starter semi-aerobic at 66-68 F for 24-36 hours. This should build up the yeast population sufficiently while not allowing the bacteria to become to active and produce a ton of acid." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1019859158042298/ Nick Impellitteri of The Yeast Bay on a MTF thread. Feb 17, 2015.]</ref>

For The Yeast Bay Farmhouse Sour Ale, a starter is optional. If the brewers is looking for more farmhouse character from the yeast, create a normal starter with yeast nutrients, and use a stir plate. If the brewer wants to stress the yeast and favor the bacteria, do not make a starter. Nick Impellitteri says that he prefers to do a starter so that the yeast has a good, clean fermentation. He then ages the beer and waits for the bacteria to sour it over time <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1121999127828300/?comment_id=1122177274477152&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Nick Impellitteri of The Yeast Bay on MTF in regards to starters for TYB Farmhouse Sour Ale mixed culture. 8/4/2015.]</ref>.

Separate ''Brettanomyces'' culture(s) recommended. Order of acidity from least to greatest is: A4, B4, F4, G4, and K4. Generations 2 and 3 start to become more acidic <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1213239365370942/?comment_id=1213348992026646&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Barrett Tillman on MTF. 01/13/2016].</ref>.

==See Also==

* [[Mixed Fermentation]]

* [[Alternative Bacteria Sources]]

* [[Lactobacillus]]

* [[Pediococcus]]