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Old 12-23-2013, 11:54 PM   #11
EarlyAmateurZymurgist
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White Labs WLP007 = Wyeast 1098 = Fermentis S04 = Whitbread "B"

 
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Old 12-24-2013, 02:54 AM   #12
Calder
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What makes you believe the yeast froze? I think that yeast clumps anyway. make a starter and find out.

The S-05 will be OK. Since it is dry, there is no moisture to rupture the cells.

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Old 12-24-2013, 02:57 AM   #13
TrickyDick
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I had heard that too.

I had heard somewhere on HBT that the mangrove jack M07 is same strain as wlp007. I am not sure if its true or not. Was wondering if anyone could confirm. Certainly behaved more like wlp007 than s04. Drier finish, however I mashed very very low.

Regardless I liked it in this one batch. Will need to use more and gather some feedback from other users.

Is there a dry version of wyeast 1099?

TD

 
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Old 12-24-2013, 10:57 PM   #14
beauvafr
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Quote:
Originally Posted by Calder View Post
What makes you believe the yeast froze? I think that yeast clumps anyway. make a starter and find out.

The S-05 will be OK. Since it is dry, there is no moisture to rupture the cells.
You may be right, i heard so too. My starter is ongoing. No activity, and 24 hours passed. But I am gonna wait and see. Maybe doing a second stage.

By the way, when I mixed the liquid in the vial container prior making my starter, it mixed but the final liquid looks not fully mixed.. still clumpy. Like this :



 
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Old 12-26-2013, 07:18 PM   #15
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Chris White (White Labs) says (via The Session) that freezing a vial will cause a 10% drop in viability. The issue he said is knowing if it has frozen and thawed more than once (that 10% drop for each cycle), but in general just account for a 10% drop in viability based on the date packaged.

 
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Old 12-26-2013, 08:42 PM   #16
iaefebs
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Quote:
Originally Posted by beauvafr View Post

By the way, when I mixed the liquid in the vial container prior making my starter, it mixed but the final liquid looks not fully mixed.. still clumpy. Like this :
That's a good picture of what WLP007 looks like in a vial that has warmed up to pitch temp and shaken. I always think it looks like egg drop soup when it starts to flocculate while running on a stir plate.

 
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Old 12-27-2013, 07:33 PM   #17
beauvafr
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I now have a monster cake in my starter. I think this story will have an happy ending!

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