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This study shows that serially repitched wet and dried yeasts perform in a similar fashion and that repitched cultures exhibit more typical fermentation and flavor profiles than fresh slurries. In addition, the study demonstrates that the accumulation of genetic and phenotypic variants is not...

My point being that you do not take into account different water profile people are brewing with. Even with normal tap water zinc is deficient in many cases (about 30% of sampled breweries according to one research, if I'm not mistaken), even more so when using RO water (although that's not the...

Right. Can this be caused by nutrient/ions deficiency?

But it is known to be a slow starter - just google for "BRY-97 lag time". Every time I brewed with it made me nervous when there was no activity 48+ hours past pitch. OTOH since I started to add zinc supplement, lag times with dry yeast decreased drastically - to about 5-6 hours (didn't have a...

Neither did I until today, as it only appears in the catalog - until it hit the shelves. Judging solely from the descriptions one may assume that K-97 is more neutral - akin WY1007, whereas Koln might express more fruity esters similar to WY2565.

Fermentation byproducts include VDK-precursors, acetaldehyde, sulfur compounds. For various reasons, their reduction is completed more efficiently at warmer temperatures, hence warmer D-rest is usually recommended. Quoting: During maturation, the residual yeast will excrete compounds (i.e...

If anyone outside of EU is looking for an opportunity to buy - https://shop.humle.se/en/yeast/ale-yeast/dried/new-england-lallemand-11-g FYI, they also sell the new Kölsch yeast - https://shop.humle.se/en/yeast/ale-yeast/dried/koln-lallemand-11-g Cell count and pitch rate are on par with New...

Vat is the only open fermentation vessel among these four. Horizontal tank is obviously closer to vat in geometry than to vertical tank. That's how I read these. I would be much obliged if you can point to any misinterpretation.

Should I expect meaningful conversation with person claiming that yeast can neither produce nor reduce DMS as it is in no way part of their metabolism?

I'm not sure on who's behalf you're asking, but you may ask "this Schneider guy" directly. I'm confident you'll not miss the occasion to teach him how to brew hefeweizen properly...

I never said that. What I said, was H2S doesn't vent on it's own.

I believe this passage from interview with Josef Schneider, quoted from "Brewing with Wheat" describes your dilemma quite well: Why is open fermentation important for his beer? Looking like a man who had just stepped on a carton of rotten eggs he pinched his nose. "This must come out" I bottle...

Speaking of biotransformation, this research kind of confirms that T-58 has higher ability compared to US-05 - β-Glucoside Hydrolyzing Enzymes from Ale and Lager Strains of Brewing Yeast What's interesting, 1056 has even higher extracellular β-glucosidase levels, on par with S-04. Considering...

Note that suggested pitch rate is five times lower too: "100g/hL to achieve a minimum of 1 million viable cells/mL" vs. "50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL" for other ale yeast. I suppose this is to stimulate the ester synthesis.

Another one from University of Nottingham and Lallemand - Stress, Viablity and ADY

New England TDS has been updated and now includes 11g packaging. Cell count remained low though, so at least two 11g packages for a typical 5G batch would be needed.

Here's a big Fermentis presentation on the matter, that states essentially the following regarding their dry yeast pitching conditions: Temperature does not significantly impact without or with moderate agitation. Type of media does not significantly influence the viability This essentially...