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Not just growth, of course not. Zinc plays a vital role in many processes inside a cell, including growth. A rationale is to have a healthy and young cell population at the end of the fermentation, as opposed to an old and functionally impaired one, because the yeast cells have much work to do...

I just recently saw Zinc deficiency specifically mentioned as one of the reasons for acetaldehyde, when brewing with RO water. Will try to find the source... Update: Because reduction of acetaldehyde to ethanol by ADH is zinc dependent, zinc deficiencies in wort may lead to excess acetaldehyde...

I would strongly advise against it, especially if you're brewing with RO water. Zinc is a vital trace element that grain can not supply alone. Tap water usually has enough Zinc to supplement for healthy fermentation, not so when brewing with RO, obviously.

Adding a highly flocculating yeast after Day 3 of fermentation didn’t help flocculating the yeast out of solution OTOH, co-pitched yeasts behave differently, e.g. WLP200 mixes WLP001 and WLP002, resulting in greatly improved flocculation (and subsequently compaction :) ).

Can it be a dry yeast like this - https://www.erbsloeh-craft-brewing.com/en/products/detail/id/18 I wonder? Aroma profile: Maracuja/passion fruit and pineapple aroma components.

If the rate is any close to that of Servomyces (1g dry per 100 liters), then there shouldn't be any loss to speak of. AFAIK leucine selectively stimulates Isoamyl acetate ester (banana, which is welcome is certain styles only), while valine stimulates Isobutyl acetate production (fruity, seems...

Acetaldehyde may form as a result of yeast stress during fermentation, exposure to air or acetic bacteria. If the problem is with the fermentation itself, it's because the yeast may settle prematurely before cleaning the acetaldehyde or its acetaldehyde metabolism is impaired, the reasons for...

AFAIK another reason for using sugar/corn/etc adjuncts is to dilute FAN levels, which may get too high in HG all-malt worts or with specific barley varieties. Yup, see this for instance - Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the...

I agree, its flavor profile is very close to Weihenstephaner. Here's what Doemens say about it: This is a breed of strain 476. It has similar fermentation properties with a higher ester production which pronounces the fruity flavour of the beer (banana flavour). Strain 476 supposedly is...

Never tried plain Munich, but Lallemand believes it still may - https://www.murphyandson.co.uk/Datasheets/Yeast - Lallemand Yeast Product Catalogue.pdf They suggest longer boil for thermal 4VG decarboxylation and underpitch and/or variation of Hermann mash. If I'm not mistaken, that mash regimen...

That's cheating :) We offer eight different dry yeasts from the Lallemand company (Canada), which are dried and sold all over the world in a cooperative arrangement with Doemens.

Did you know that Lallemand Munich and Munich Classic come from Doemens? Munich is strain #433, while Munich Classic is #479, and they're quite different, for instance Munich is POF-. Speaking of British yeast - Doemens lists many Lallemand's other "own" yeast for ordering - Notti, ESB, Abbaye...

No doubt it can if handled properly... Just for the reference - Frohberg produces way more ethyl acetate than Saaz at any temperature (https://onlinelibrary.wiley.com/doi/pdf/10.1002/yea.2960).

Like what? Please open a book and you'll see that's not true.

Wow, what a level this reached! Please, calm down, fellows... I believes everyone has made some valid statements, but truth is somewhere in between. First of all, lager yeast (Saccharomyces pastorianus) cells do not grow above 34C. Second, Lallemand/Danstar are quite up-front in their...

That's a real bummer. Do you recall your fermentation schedule? Mine was kept @23C(~73F), I was thinking to take it higher next time. Isn't that a common issue with expressive yeast?

I only used it once for a blond ale, which was quite good. I didn't have Chimay bottles at hand to compare at the time, but the esters were very nice. As was mentioned above, T-58 does not consume maltotriose and consequently has low attenuation, which must be taken into account. Plan to add...

T-58 is not the same strain. If you're looking for a dry equivalent for WY1214/WLP500, then this post may hint that Lallemand Abbaye may be just it or close (considering there aren't that many Trappist monasteries left).

Now that you mention Mauri it rings a bell. I was once looking for anything on Mauri yeast, and found ENSIS Sciences catalog instead, which reminded me of both Mangrove and SPL Intl, that produces kits and yeast for it via kind of OEM. Bulldog and Crossmyloof seem to be in the same boat with the...

Thanks for starting this thread and sharing your experience with these strains. I brewed with M20 too, and the results were somewhat different, which must be explained by different handling. Every time, except when fermented cold, M20 produced strong ripe banana aromas, typical for Bavarian...