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The Anchor lager strain seems it might be closely related to W-34/70: https://beer.suregork.com/?p=4112 By the way... I have made tasty lagers with WLP810 fermented cool. It ain't a bad lager yeast for lagering.

I once did a 50 C protein rest on a witbier that had 50% torrified wheat and 4% flaked oats as part of the grist. Probably the clearest beer I ever made in my life, with no head. Prior to that, I brewed a very tasty Vienna lager with the same protein rest that was wonderful but again, no head...

Your first protein rest at 50 C caused this. For the love of beer, please don't do a 50 C rest ever again. Problem solved.

LME simply darkens faster than equivalent DME. No citation needed. Fact.

Hmm... this is a challenging question. There seems to be more factors that can cause perception of body than management of specific gravity and mash steps. Have you tried adjusting carbonation up or down? Could also be an excess of chloride in the water, perhaps eliminate chloride additions...

I'm sure your pale ale will turn out very good. But I'd be curious to hear results from a Kolsch brewed with S-04. I think S-04 might work very well indeed in a Kolsch.

Irritatingly Pungent Ale

Oops. They're still working out the kinks. Hopefully they'll rectify the dates based on your email. They're not trying to screw us over. Nevertheless the rest of us who are already members should keep it in mind for when we might want to renew. I myself had a 3-year membership that runs out...

Aha. Thank you for this useful input. The hazy picture grows steadily clearer, maybe.

My own educated guess and intuition tells me that M47 is most likely a repackaging of a Fermentis yeast, either WB-06 or T-58, or perhaps a blend of one of those with something else. But it is a guess, cannot be certain without further experimentation. If anyone wants to do split batch...

Tell that to Windsor; I get the feeling Windsor doesn't care about what kind of sugar, it just ferments fast, says it's "too full to eat any more", and settles down for a nice nap and never wakes up again.

I haven't tried it in cider yet but I do think it's worth a shot if you want residual sweetness.

I have two tall glass vase fermenters, about 26 inches tall with diameters of 4 inches and 6 inches. These I have affectionately named Jake and the Fat Man.

Aw, come on... don't be afraid of a little tritium. Tastes sweet. And fairly harmless.

It's an educated guess. Not 100% certain. Maybe 75%.

"only"! :D But, how is your crush, and your mash pH? With a fine crush and a mash pH of around 5.5-5.6, you could get nearly all of your gravity points in about 30-35 minutes. Not 20, but only a few more minutes. At least, that has been my experience. YMMV, as @mac_1103 also indicated...

Yep, looks like complaining on Reddit paid off, for now at least.

True... if LLMs digested it, the data will not really be gone for a good while yet.

They have replied publicly via Reddit that they are looking into it based on my posts and/or email:

For whatever it's worth, I notified NB formally. We'll see what they respond with later.