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I understand that brett is less inhibited by cycloheximide than Saccharomyces but I dont understand why you would use it for a screening. And, the saying in the world of screening is "you get what you screen for". Do you just want to get yeasts that are not sensitive to cycloheximide? So...

It works, you can get it from the bottle. It might be a different strain than their normal work horse if that is what they state, but it produces great beer. I tried to email them several times, but never heard anything back. Do they filter their beer before packaging?

330ml bottle St. Bernardus Prior

Ok, the brewery I moonlight in decided to brew their belgian beers (a brown, sort of a dubbel, but not 100% to style, and a blonde) with the St. Bernardus yeast because they were impressed with the profile. Very phenolic (fermented at ~75F), and it has this characteristic St. B smell to it. I...

This is not unusual. I have isolated many strains that only will ferment very briefly, and not too far down. Probably not a saccharomyces you have there being active but that is just guessing from my side. Check http://www.bjcp.org/docs/LagerYeast.pdf page 9 Diego Libkind presentation has a copy...

Wow wow easy captain. I agree there is a lot of misinformation going on but this is a popular thread. Some people are interested in isolating the strains, some people are interested in brewing with whatever falls in (consortia) and there are people who get contaminations. That all together makes...

OK, I have a blonde crash cooling right now with the St. Bernardus yeast. This was the prior strain. It fermented fast (at room temp) from ~1.070 to 1.012 in a few days. The yeast falls out really slow, and it definitely has the typical aromatics. Another trial with the Pater did not ferment as...

Ok - here it gets a little murky. I know that BLAM states that Achel, Westvleteren and Westmalle all use the Westmalle strain. I cultured the Achel blond and Westvleteren blond, and they look vastly different under the microscope. Westvleteren blond cells are somewhat elongated, and the Achel...

@kaz4121 - I totally agree, but I can only do one temp right now. Brew like a monk also states they use a different yeast for botteling at St. B, and that is what we are trying to figure out. I cannot imagine they bottle with another strain for a not so heavy beer as the Pater, but who knows...

OK, we brewed a a homebrew batch using the St. Bernardus Pater strain, side by side with Schelde yeast, this Sunday. The beer is a Belgian Pale for a future collaboration between Lost Rhino brewing co and Hellbender Brewing Co. We are trying different yeasts and I am curious what this one will...

http://www.hobbybrouwen.nl/forum/index.php?topic=16586.0 Check this Dutch forum about the same topic. They have a picture of a recipe (see here: http://img706.imageshack.us/img706/5486/cuvee008largeew6.jpg) but they are saying they are unsure if it is authentic and if it is for the blue clone...

I have emailed quite a few breweries, and never heard anything. Dont take it to heart. Its rude though.

OK, I have the St. Bernardus Tripel yeast now as well. Similar as the other two (Prior and Pater). Emailed the brewery twice (in Dutch) but got no reply. The DC brewery decided to go for the Leuven strain instead of my yeast prop of the Pater strain, kind of a bummer, but they promised that they...

Did they ever reply to your email regarding the yeast? Probably a long shot.

You want to select one colony because you want something that is genetically uniform. If you pull through a streak you will get different cells that started each its own colony and fused together into a lawn of cells. If you want to stock something you do not want that because there is a chance...

You want to select one colony because you want something that is genetically uniform. If you pull through a streak you will get different cells that started each its own colony and fused together into a lawn of cells. If you want to stock something you do not want that because there is a chance...

Did not mean it in a bad way. Let us know how it smells when it ferments as well.

Well that is the thing we are trying to figure out.

Yes its me again trying to keep this going. This weekend a new startup brewery in the DC area is going to brew a pilot batch this weekend (Belgian Pale Ale) and ferment with the St. Bernardus Pater strain. I grew up a 2L culture whilst shaking and cell numbers are very high. I could not smell...

Ok as promised some info on the cultures. The St. Bernardus tripel I want to do again because it looks kind of bacterial - I could not find any normal yeast. The culture never really took off, I will give it one more shot. The St. Bernardus Prior colony can be found here and a micrograph of the...