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The latter. If it's good enough for Jamil Zainasheff it's good enough for me. :) Current Fermentis documentation is better than what they published previously, but that's really the best that can be said about it. It used to be absolute rubbish: for years they misclassified S-23 and W-34/70 as...

I'll see what else I can find out. I know a good brewing consultant here; let me see if I can get hold of him to pick his brain. I'll report back here if I learn anything new!

Lallemand Abbaye is POF+, Fermentis Abbaye (BE-256) is POF-. See post #22 above. :) Of course it doesn't help that Lallemand and Fermentis both have a yeast called "Abbaye" which are completely different. I wonder if either of them will eventually rename this yeast. Fermentis did that with US-56...

You are correct about the clove phenol (4VG) precursors. But there are other spicy phenols as well which play an important role in Belgian styles (which BE-256 claims to produce). However these appear to be mainly a factor of wort and hop compounds as well as yeast genetics. There doesn't seem...

Not sure if you missed it or I misunderstood you. The data is based on what the suppliers themselves have published (data sheets, product catalogues etc). The "what it really is" column is the result of my lining up the numbers and descriptions. Is that what you meant?

I've had another look at the product specs and I agree with you. I've corrected the spreadsheet. Thank you!!

It is my understanding that spicy phenol formation is a factor of yeast genetics and wort composition (spicy phenols are formed from precursors derived from malts and hops) and that fermentation temperature does not play a significant role. BUT... fermentation temperature does govern the...

First off, the Fermentis data sheets seem to disagree with the bar graphs they publish in their more recent brochures. Second, they compare all their yeasts at the same temperature (20C), which means that one yeast may be in the middle of its temperature range while another may be at its high...

OK... Here's the spreadsheet with all the data and parameters so far-- it's more fun to argue with more data! :) https://docs.google.com/spreadsheets/d/1Y8e2PPEbT8eTy-jeGxKfmUsls5qQIpZHHRb3EjYPNXU/

MJ M41: Temperature range 18-28 deg C; attenuation 82-88%; flocculation medium, sedimentation medium, alcohol tolerance 12%, clove flavours (i.e. POF+) BE-256: Temp. range 12-25C; attenuation 90%; flocculation high, sedimentation high, alcohol tolerance 11%, POF- Lallemand Abbaye: Temp. range...

I'm interested to know what that opinion is based on. I'm basing mine on published product data, but I'm not necessarily right.

See above: as far as I can tell M41 is Lallemand Abbaye. Which is neither good nor bad, it's just some info to clarify things a little and tell us what we're really putting into our beer and what we can substitute if a certain yeast product happens to be unavailable.

Well, as I said I've based the above on lining up the product data (flavor profiles, temperature ranges, alcohol tolerances, sedimentation/flocculation etc. as published by the suppliers. Ideally we should run them all through a DNA sequencer, but that's a little beyond my capacities at the...

Funny you should say that. In another post I already explained why I completely disagree with this. In short, BE-256 (Abbaye) is POF- which means it can't be Chimay or WLP50x or its Wyeast equivalents. Not sure what it is, but a Trappist or Abbey (or even proper Belgian yeast) it's not.

Funny you should say that. In another post I already explained why I completely disagree with that. In short, Abbaye is POF- so it can't be Chimay or WLP50x. Not sure what it is but a Trappist or Abbey yeast (or even a proper Belgian yeast) it's not. EDIT: Oops. I confused Lallemand Abbaye with...

Well, that's what we need to work out. Based on published product data, New England American East Coast is Chico. But I'm publishing this in hopes of getting corrections and better input, so feel free! :)

Good point. I'll put my own spreadsheet on Google Docs when I've filled in the final blanks. It also contains parameters such as attenuation, flocculation, alcohol tolerance and such.

In all fairness, WB-06 is closer to a "proper" Weizen yeast (being POF+ and producing the right flavors from the right wort at the right temperature) than BE-256 is to an abbey yeast. I knew several commercial microbrewers who use WB-06 for Weizen with good results. Definitely not. I brewed a...

For a variety of reasons (hubris, a few beers and more curiosity than is good for me) I have taken it upon myself to try and work out what's really in those packets of Mangrove Jack's, Muntons, Morgans and other dry yeasts. What set me off was the fact that I have learned that Brewcraft...

I've put this yeast through its paces a few times, and here's my personal opinion: it's not a bad yeast but it is a bit of a weird one, and definitely not an Abbey yeast by my standards. It is POF- and therefore lacks the typical spicy phenols that are so characteristic (not to say vital) for...