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A highly intriguing statement, and one reason why I enjoy these fora so much! However, I can't find anything about it and I sure hadn't heard anything about it previously. Could you cite a source for this (IMO very important) tidbit? I can see autolysis flavours masking estery flavours, but...

But cropping yeast or transferring the beer to a secondary vessel does not change that, since it is the yeast cells still in suspension that are responsible for the re-uptake of certain organoleptics. Only filtration and/or pasteurization would prevent that. So in the context on when to crop...

Nope. First off, BE-256 is POF negative so it produces no phenols at all. Secondly, it's the yeast in suspension that cleans up the flavors in the beer; not the yeast you crop. Thirdly, compounds like diacetyl are susceptible to a re-uptake later in the fermentation, but (to the best of my...

I'm not quite sure, either. But then, Fermentis' product info leaves a lot to be desired. (As do some of their yeasts and the way they market them, but that's another matter.) Typical Belgian yeasts are often top-cropped, something for which they are eminently suited due to the massive road...

In general, I crop from the primary fermentation after about a week. I'd probably do the same for BE-256. Simply put, cropped yeast is liquid yeast (fresh yeast cells which are the descendants of the originally pitched dried yeast cells) which has not gone through the stresses of being dried...

It depends on wort composition. Dry malt extract can be high in oligosaccharides and dextrins, but I have a feeling (note how I phrase it) that the enzyme I have works better on the oligosaccharides than on the dextrins in the DME I have. Still experimenting, though. So far I've seen...

I have found no evidence of any dry yeast blends being sold commercially. There are some liquid yeast blends (one or two White Labs Belgian Ale yeasts come to mind) but these are specific cases in which the different yeasties pretty much grew up together and play nicely, so to speak, without...

Hi everyone, I'm experimenting with alpha amylase to increase the fermentability of malt extracts by breaking down some of the complex sugars and other hard-to-ferment components. So far I've managed to get a DME that otherwise won't go below 1.014 all the way down to 1.006 over the course of...

Agreed. Both fruity esters and diacetyl can make a beer sweet and full-bodied on the palate while the final gravity is in fact extremely low. However, depending on fermentation conditions (DO, temperature, pitching rate etc) the production of these compounds may occur in a greater or lesser...

I'm in South Africa (the backside of the world, by most accounts) and I agree that a South African brewed Weizen (almost invariably with WB-06) is not on par with imported bottles of German Hefeweizen. That said, it's the closest thing Fermentis supplies, and since Fermentis has the entire SA...

AFAIK that would make it related to WLP565/6 (not sure what the difference between 565 and 566 is; both are supposedly Dupont) and WLP3724. However, the drying process can significantly change the performance of a yeast, and yeast tends to adapt itself to different environmental conditions in...

M29 = Belle Saison, but are these in fact dried 3711 or do they just perform very similarly?

Genetically, maybe, but it has the fermentation kinetics and ester/phenol flavour profile of a Weizen yeast and is excellently suited for brewing that style. Just about all craft breweries here use WB-06 for Weizen. So if it looks, walks, quacks and tastes like a duck... :) In the most recent...

Are you saying Belle Saison is the same strain (dried) as Wyeast 3711?

I seriously doubt it, Dave. Looking at the specs, M47 is positioned as a Belgian style yeast, has a temperature range of 18-25 C, an apparent attenuation of 73-77% and a medium to high flocculation. WB-06 is positioned as a Weizen yeast, has a temperature range of 12-25 C, an attenuation...

Isn't BE-134 a little too rich in spicy phenols for a Golden Strong ale? From what I understand, Golden Strong ale yeasts tend to be either POF- or have a muted phenol profile. Duvel (which pretty much has defined that style category single-handedly) is a good example: the spicy phenols are...

I've got M47 listed as repacked Fermentis T-58 which is not a diastaticus variant. Unfortunately Lallemand seems to be the only yeast supplier providing diastaticus information at this time (neither Lallemand nor Mangrove Jack specify it as part of their regular product data) so the diastaticus...

Which is interesting, because in practiice the attenuation of both yeasts are often pretty much the same. The differences in specified attenuation (825 vs 90%) in most worts BE-256 happy ferments all the way down from 1.080 or so to 1.004 (i.e. 95% attenuation). So only in dextrinous worts these...

It does indeed attenuate like there's no tomorrow, leaving no maltotriose at all, which means only dextrins contribute to the beer's body and allowing you to create beers with the starting gravity of a small black hole that still come out very drinkable. However, I would hesitate to call this...

Then that's probably it. I also understand that Calcium in the brewing water can make a difference, so I should also look at my water mineral additions. True. However, prevention is better than fixing it afterward and that start in the brew house. Also true. However, if that principle would...