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It truly depends whom you talk to or which questions you ask - as Milk The Funk posts exactly the opposite answer regarding M29 - "Confirmed to be Saccharomyces cerevisiae var. diastaticus. Robbert Roost private email correspondance with Mangrove Jack customer service; forwarded to Dan Pixley...

FWIW, co-pitching Windsor and Notthingham sequentially is advised by Lallemand, quoting from their catalog:

Kvass is traditionally made using sourdough bread starter, with emphasis being made on lactic fermentation, so regular bread yeast plus lactic starter will do in a pinch. In order to meet the low ABV specification (about 1.2%) , fermentation is terminated prematurely by chilling until the yeast...

There's a nice article in the German brau!magazin - Brewing Bavarian Weissbier — all you ever wanted to know, which details aspects of brewing banana-driven vs. clove-driven weiss. Probably most important points are: yeast selection (WY3068, WLP300 or Lallemand Munich Classic would be a good...

Big thanks to everyone for their replies. I think I wasn't focused enough with my question. It goes without saying that there are many ways to influence yeast attenuation in general via mashing programs, which usually affects fermentability via wort dextrin content. The specific aspect that...

There's a recipes section at Castle Malting website, many of which are using low-attenuating yeast such as T-58, S-33, which struggle with maltotriose sugar. I just recently realized that there are quite a few unusual things about these recipes. Take for instance their Leffe Blond clone...

I believe this is where the "don't rehydrate" part stems from - https://fermentis.com/news-from-fermentis/technical-reviews/e2u-direct-pitching/

I have some Chico and Bavarian Wheat from their eBay shop, didn't have a chance to try them yet. It's a polish brand, not sure who manufactures the yeast for them, but quality-wise should be ok. Feedback I've seen on other forums was solid. Their lineup somewhat matches that of Fermentis, so I...

I believe it will not be there anymore, as the news arrived that ‘SPL International’ will remain, but as the brand for the bulk supply of ingredients to the commercial alcoholic drinks producers, under the company name Bevie. The homebrew aspect of the business will be handled through the...

CML Belgian Yeast and Saison is most likely same yeast too, same as MJ M27 Belgian Ale from the old catalogue, that became M29 French Saison, as well as (presumably) M41 Belgian Ale and M31 Belgian Tripel.

I wish it to be true, but then here's one example: In the old catalogue we have: M20 Bavarian Wheat Yeast, described as "A classic top-fermenting yeast suited for brewing a range of German Weizens as well as Belgian Witbier", In the new one, separately, sharing exactly same characteristics...

It's a well established fact that both MJ and Bulldog yeast are manufactured by SPL (http://spl-int.com), whose OEM catalogue only included the following yeast: Bavaria Wheat | Belgian Ale | Bohemia Lager | British Ale | Burton Union | Newcastle Dark Ale | Universal Beer | US West...

I've seen this idea tested at Brulosophy a year ago, check it out here - http://brulosophy.com/2016/10/17/the-impact-of-continuous-agitation-during-fermentation-exbeeriment-results/