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Sorry to respond so late; work has kept me away from the more important things in life. :) Noted! I've got Suregork's yeast family tree in front of me right now. :) Thank you for spotting that. I didn't know when Köln entered the market. Looking at the data sheet for S-189, I see a...

Duly noted, sir, and thank you! This is the sort of feedback I was hoping for here. Now then, to business. :) Limiting the following to dried strains: Fermentis specifies T-58 as having an AA of 70%. Brewcraft specifies M47 at 73-77%. That's the closest I can get to T-58. I'm not sure I agree...

John Palmer, "How to Brew", 4th edition, p. 57. An early version is available online as well.

That is not the point I'm trying to make. I started this thread in order to further the work on identifying the dry yeasts that are being sold under different brand names. I did so (as I clearly stated) by lining up the product data as published by the suppliers, and offered it here for...

In other words, you don't have any scientific sources either?

Brewing with a POF- yeast doesn't mean you can't have phenol flavors in your beer. Tannin and TCP are both phenols. Some phenols are produced during the boil by thermal decarboxylation of precursors derived from the malt and hops. And then there's accidental contamination with wild yeast strains...

Let me Google that for you: (Source: here.)

Well, feel free to provide one! I welcome being corrected by reliable references. :)

That's assuming that: 1. All mutations will take place in the yeast lab; 2. All those mutations will be considered undesirable and will therefore be culled before they can get out of the petri dish. In practice that is not always true. Nor does it mean that these "domesticated" yeasts have...

I just did a second test, steeping 1 pound of properly crushed CaraMunich III (C60) in 1 gallon of water, loose (not in a grain bag), stirring well. The results stubbornly refuse to change: where Palmer predicts a steeping yield of 18PPG, in practice I get 5PPG every time. Interestingly...

That's mashed, not steeped. :-)

@Miraculix: also have a look at this paper; it's interesting: Could that be a factor of the grains and/or grain bill used? I have never brewed with American malts but it is my gut feeling (admitting that that's all it is!) that European Pilsener malt and local (South African) pale 2-row...

Sure. Stan Hieronymus in BLAM, for example. Granted that I'm exploring the outer reaches of my expertise here, if by "domesticated" you mean S. Cerevisae, Wikipedia begs to differ: But I'm not necessarily right. :)

This is exactly the sort of feedback I was hoping for! I had it listed as Chico. Do you have any references to Lallemand New England American East Coast being Conan? And could you say some more about the relationship Conan <--> Whitbread? Stan Hieronymus states in BLAM that Belgian yeasts have...

That would not surprise me. It has long been known that WLP and WY yeasts were taken from monastic breweries decades ago and have since diverged considerably. As is normal for a yeast: when exposed to a change in environmenal conditions (from a Belgian monastery to a yeast lab in the US would...

Well, that'll do it. I'm a believer! And happy, because this is Good News as far as I'm concerned! Thank you!

I think M47 is T-58 and M41 is Abbaye. MJ's product blurb strongly suggests M47 less phenolic than M41 which fits the data from Lallemand and Fermentis. But if you have a good argument for them being the other way around, I'm open to suggestions!

@Miraculix: also have a look at this paper; it's interesting: Fig. 4 shows a small but visible correlation between 4VP formation and fermentation temperatures. VanBeneden (cited above) already concluded that "the high concentrations often encountered in blond and dark specialty beers must...

Steeping tests: my results vs. John Palmer's OK. I've done some tests. I steeped 120 grams of crushed Caramunich III) in one litre of water at 70 degrees C / 158F, which replicates what Palmer used to obtain his well-known table of malt steeping yields. Procedure: Put 1 litre of water into a...

Done!