Mainiacal Yeast provide unique yeast and bacteria to both homebrewers and pro-brewers in the US. A small independent lab who usually only sell within the US and when they have a batch available they sell out really fast due to their desirability. We are really proud to be the first to bring their yeast to European home brewers.
Although we have multitudes of clean beer yeast strains in our bank, we also like to focus on the wild and unused strains (not to say we won’t have clean beer strains available). This focus has lead to a microbe bank of many yeast and bacteria strains a lot of which most have never heard of or used. These strains are our non Saccharomyces, Brettanomyces, Pediococcus or Lactobacillus strains. We are also offering a multitude of Kveik cultures, which are the names given to cultures from the Norwegian/Lithuanian region that have been handed down in families for generations traditionally used in their Norwegian Farmhouse ales. They are extremely unique in both fermentation and flavor profiles. We’ll also have a variety of other cultures and mixed cultures available which you can find on our Online Shop page!
Our Nelson Sauvin hop terpene blend finally in homebrew packaging! This blend is modeled after Nelson Sauvin hops terpene profile. Once thing we’d like to metion about this blend is Nelson’s terpene profile is quite unique. We found alot of the white grape fruity notes are coming from its thiols, where as its terpenes tend to be a bit more black pepper and flowery. These blends contain only terpenoids and no other chemicals. The process on how we make these can be found on our Facebook post at https://www.facebook.com/mainiacalyeastlabs/photos/a.529380410769578/706397629734521/?type=1&theater
Suggest using them in the keg after purging. However you could add them if the beer was already in the keg, they mix up very quickly. The mixes are terpenes only, so you definitely get a lot of that Dry Hop character, but you don’t have any of the tannins, resins, acid’s, flavonoids, etc. The terpenes you have flavours, they are just light and more aromatic. It was really meant to be used in conjunction with dry hopping, or used sparingly in different styles.
Usage amounts range depending on the beer, the blend, and your preference. The common usage for a 5.5 gallon keg or carboy is around 0.10 mL to .7 mL. We suggest you start off light and dose it until you like it. Give it about 15 minutes between doses and if you can shake the keg around a bit. If you overdose it, it’ll be very perfumey and overwhelming. Like with any pure chemicals take care in handling. These cannot oxidate (although the beer still can of course), have a shelf stability over 1-2 years. Store in room temp or cold and away from sun light.
Includes 1 mL syringe for each blend to help with dosing.
Nelson Sauvin is described as fruity; showing possible notes of lychee, mango, apricot, with a unique white wine character of crushed gooseberry/green grape. May be mildly peppery. A nice complementary hop when used with other fruity varieties, such as Cascade or Citra.