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Difference between revisions of "Microbes/Bastet"

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Revision as of 01:44, 4 September 2010

Microbes (Bastet)

This is a list of known microbes from Bastet. Use the list to narrow down the search for missing yeasts!

Key:
  Y = Yeast
  A = Acetobacter
  L = Lactobacillus
  M = Mold

Notes:
  Unknown - Unknown / not researched
  Partial - Data incomplete
  Flavour - Beer is suitable for producing at least some recipes with this flavour.
  Grassy  - Beer has a high Grass value - Malt beers will not likely produce fruit/spice flavours, and will not achieve potency despite high MaxAlc.
  Potent  - Beer has a MaxAlc >= 800
  VPotent - Beer has a MaxAlc >= 1200
  NonDry  - Sugar floors eliminate possibility of a "Dry" beer.


Note that, in general, colours are yeast-independent, 
and most beers can be made "Sweet".  Most beers can 
achieve a "Honey" flavour through ingredient choice.
Microbe # Name Notes Known Locations
1 Y-1 Unknown
2 Y-2 Potent Grassy Pear
3 Y-3 Partial Date
4 L-4
5 L-5
6 A-6
7
8 Y-8
9 Y-9 Partial Grassy
10 Y-10 Partial Potent Cherry
11 Y-11 Partial Potent Blackberry
12 L-12
13 L-13
14 A-14
15 M-15
16 Y-16 Unknown
17 Y-17 Partial
18 Y-18
19 Y-19
20 L-20
21 L-21
22 A-22
23 M-23
24 Y-24 Unknown
25 Y-25 Cherry Date
26 Y-26 Potent Herbal
27 Y-27 Unknown
28 L-28
29 L-29
30 A-30
31 M-31
32 Y-32 VPotent, Partial
33 Y-33
34 Y-34
35 Y-35
36 L-36
37 L-37
38 A-38
39 M-39
40 Y-40
41 Y-41
42 Y-42
43 Y-43
44 L-44
45 L-45
46 A-46
47 M-47
48 Y-48
49 Y-49
50 Y-50
51 Y-51
52 Y-52
53 L-53
54 A-54
55 M-55
56 Y-56
57 Y-57
58 Y-58
59 Y-59
60 L-60
61 L-61
62 Y-62
63 M-63
64 Y-64
65 Y-65
66 Y-66
67 Y-67
68 L-68
69 L-69
70 A-70
71 M-71
72 Y-72
73 Y-73
74 Y-74
75 Y-75
76 L-76
77 L-77
78 A-78
79 M-79
80 Y-80
81 Y-81
82 Y-82
83 Y-83
84 L-84
85 L-85
86 A-86
87 M-87
88 Y-88
89 Y-89
90 Y-90
91 Y-91
92 L-92
93 L-93
94 A-94
95 M-95
96 Y-96
97 Y-97
98 Y-98
99 Y-99
100 L-100