Microbes/Bastet

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
35	Y-35
36	L-36
37	L-37
38	A-38
39	M-39
40	Y-40
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
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
70	A-70
71
72	Y-72
73	Y-73
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
86	A-86
87
88	Y-88
89	Y-89
90	Y-90
91	Y-91
92	L-92
93
94
95	M-95
96	Y-96
97	Y-97
98	Y-98
99	Y-99
100	L-100