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How do we know that Fermentis or Lallemand don't produce custom dried strains for third parties which they don't sell under their own label?

How many breweries are actually pasteurizing? I'm imagining the thermal stress would degrade the beer. I've successfully grown yeast from crystal clear bottled commercial beer by putting a drop on malt agar. My guess would be most breweries take reasonable measures to produce visually clear...

For 20L: 4kg Vienna, target 12°P 15g CTZ @60min 30g CTZ @30 min ferment with WLP 940 @10°C I'm drinking it right now, it's delicious.

I have a split batch fermenting right now: WLP940@10°C vs WY2112@20ºC. Both are a Vienna/CTZ SMASH* that I've brewed before with WLP940 vs WY1007 (which were worlds apart). We'll see how this turns out. I'm still trying to find a recipe that I like with WY2112 - to me it always had a unique...

Curiosity and experience. Sometimes I pick a strain that I’ve used before because I know what it delivers, sometimes I try out a new strain just to find out. Split batches are a great. Just split your Wort in two fermenters and add different yeasts.

For us home brewers, a likely yeast mutation, unfortunately, is petite mutation. My guess would be that if you intend to get your own "house" yeast by reusing and selecting, you should streak on agar plates and regrow from single cells from time to time in order to avoid contamination and...

Not directly repitching, but I've stretched a pack of Wy 1217 over three years by overbuilding starters. I'm not noticing any off flavors, however I feel like it doesn't flocculate as well as it used to. I'm tempted to get a new pack just to see how it compares, then carry on with my own culture...

I'm not entirely convinced that it is the Stone strain - I've done side-by-side tests yeast harvested from a Stone beer and to me they gave different beers. That said, I like 1217 and I would use it like any other dry ale yeast. I just made a fantastic CDA with it and brewed some light Cream...

It's always about the right tool for the right job, IMHO. S-04 is a yeast with character, and your malt bill and hops should not get overpowered by it. I once used S-04 for an Arrogant Bastard clone, it fit perfectly. Also, I'm a fan of yeast strains that flocculate well.

Compost. I've tried baking with it, but never enjoyed the results. Sticky and I'd get husks stuck between my teeth.

i once had runaway temperatures with the WLP 860 (rumored to be the same as L17 and rumored to be the Augustiner strain - I have my doubts about the latter though) and it came out with an unpleasant fruitiness (could have been acetaldehyde?). Maybe it wasn't temperature but a different factor...

Entered. Haven't tried imperial yeast yet, this would be a great way to start!

Post this in a German brewing forum and they'll chase you out with pitchforks. Helles at ale temperatures? Heresy!

That's fine, leave your lips sealed. Just type with your hands instead.

Augustiner makes its own malt (Tennenmalz), so there's one ingredient that you will not be able to find on the market.

I can't enjoy the process. I'm lucky if I can squeeze a quick brew in between work, family and errands. Bottle it after 10pm when everyone else went to bed.

We're German. We don't cross empty streets at night if there's a red light. Of course we pay our 8.65 cents of tax per liter...

Willkommen! In Aachen hab ich auch mal ein paar Jahre gewohnt. Biersteuer fällt ab 200l ab, meldepflichtig ist es allerdings schon ab dem ersten Liter.

@Soulshine2, what is the motivation for this? If you want to brew historical beers, then it depends on year and location - there were places and times in Germany, where hops was banned from beer, and even in Bavaria after 1516, there were exceptions to the famous "barley, hops and water" rule...

Mash pH is one thing, but what really improved my IPAs was using gypsum for water adjustment (as opposed to lactic acid). Sulfate may be the key ingredient to get the best from your hops in a west coast IPA (even though I'm aware of fantastic west coast IPAs that are made without added sulfate -...