So, I've heard the rumor that "eventually" yeast will mutate to their environment and in fact, this is how "house" strains can be cultivated.
1st question: Is this really true? Really?
2nd question: If so, how many generations until you notice a difference?
Here's the background. I've had great luck at harvesting yeast. Especially Bell's yeast. My Two Hearted clone (turned barleywine) kicked major arse.
Now I'm giving a go at Oberon, like so many others... I'm harvesting the yeast as we speak in a starter. Here's the issue. I'm in the habit of using leftover wort runoff for my starters (after a good boil, of course). The question is (3rd I guess) the wort I'm using to harvest my Oberon yeast is from a dark amber batch. Will the Oberon yeast notice a difference in it's environment and mutate enough to cause a difference in flavor just from my starter? Or am I worried about nothing but hearsay and speculation
Forgive my verbosity, I'm a sixer of Oberon down. Cheers!
"Security is mostly a superstition. It does not exist in nature, nor do the children of men as a whole experience it. Avoiding danger is no safer in the long run than outright exposure. Life is either a daring adventure, or nothing." - Helen Keller