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1038 to 1044 is a good place to be IMO.

Fullers reckon the marmalade is discernable at higher ABV. No idea if that's a factor for your beer. https://www.fullers.co.uk/blog/beer-articles/yeast

My beer has now been in bottles for 3 weeks. It was intended to be an approximation of Taras Boulba, using pilsner malt, and Saaz and Tettnang. I forgot to take the FG, it was a messy 3 bucket bottling day, but it had got from 1040 down to 1008 (80%) after 6 days and was still going so I'm sure...

I've no idea about be-134. Never seen any info that wasn't just guesswork. M29 could well be a blend. It seems to be how MJ go about things.

Well M29 and Belle Saison are believed to be the same, and Belle Saison has been genetically matched closely to WLP545. Their Belgian Strong Ale yeast from the Ardennes. And M31 is thought to possibly be a blend, Belle Saison again Maybe, plus another.

I don't think you can correlate them. Or perhaps you can? A couple of years ago I had Saison Du Pont served from a keg in a bar and I couldnt believe the similarity to the beer i had in bottles at home, which I fermented with M31. YMMV.

That's a shame. I can get it here in England without too much problem. I do wonder how long we will hold on to all our English varieties. Demand and supply both under threat, it would seem.

Northdown is a hop that never let's me down in English ales. One of my favourites in amber to dark English ales. It's a key hop in Worthington White Shield, one of the classic English pale ales. I think it's closest alternative is Challenger, but Northdown has it's own thing going on. It is...

Growing up in Lancashire in the 60s and 70s we called a certain type of soft bread roll a barm cake. Traditionally made with skimmed brewing yeast, hence the name. You can still buy them, they are often used for bacon breakfast 'butties', chip shops will make you a chip barm, and burger stalls...

I'm not sure the real thing does have black malt. The colour appears to come from some form of sugar. An invert or caramel colouring presumably.

How do you know that?

Any feedback on this? What the beer is, how it turned out, yeast perceptions? Thanks.

Yes I think it's not a simple debate. The pros and cons for any individual depend on some variables like location and habits and time and preferences and I guess what WL is doing is catering for different folks. You have a choice....

Whitelab says... Production of liquid yeast is generally smaller scale, flexible, and can be optimized to provide a much greater selection of strains Liquid counterparts will have more distinct aromas and complex flavors due to the health and viability More sensitive QC specifications allow...

My guess is that perhaps WL anticipate growing demand for dry yeast. They may be seeing breweries moving in that direction. The quality is improving. A lot of craft breweries use dry here in the UK and presumably in the US and other countries too. If Tree House uses dry, it must tempt a lot of...

Lallemand must being doing petty well out of their Verdant IPA and Whitelab will be looking to gain some market share by moving into the growing ADY market I reckon. There a re huge advantages in terms of shipping, storage and shelf life with dry yeast and the quality and range is improving...

I'm guessing WL is banking on people in the US buying it because of the pitfalls of liquid yeast travelling long distances in hot weather, and then re-pitching a number of times to mitigate the cost. Dry 001 should arrive in better condition than liquid, I guess.

What is the Palm yeast bank? Interesting about the Paulaner connection. Agree about Harvey's. Instantly noticeable. The most Belgian of regular English beers perhaps.

Common maybe not, but it was on tap at Beermoth pre lockdown. Wasn't on there when I visited last week. I need to get hold of a bottle for comparison. We don't have the kind of phenolics in England that Belgian beers possess, but we do commonly have yeasts that attenuate more than Windsor in...

Deuchars was very good in its heyday too. There are plenty of beers around now that follow the same model in the UK, pale, dry, hoppy, low abv. With all sorts of hops adorning them from home and abroad. Good times.