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Several reasons, but first of all I wasn't able to get my Conan isolate to sporulate (WLP644 sporulates quite readily and has good spore viability), which means spore-to-spore mating wasn't an option. Second, if the parent strains are very heterozygous, you risk losing traits when generating...

I used the same process for creating these Conan x WLP644 hybrids, as when I made these lager yeast hybrids: http://link.springer.com/article/10.1007/s10295-015-1597-6 The auxotrophs were not created, but rather selected from a population of the parent strains. Spontaneous auxotrophic...

Will have a closer look at this tomorrow, but based on a quick glance it seems like your isolate is distinct from the other strains you've included and WY1056 is the closest relative. Interesting yes that the Vermont Ale and WY1968 seem closely related :)

I'd be happy to help! I recommend using a higher agarose concentration (e.g. 2.5%) to help separate the smaller bands.

Unfortunately you won't be able to do any strain-level identification with the ITS sequence; it is only good for species-level identification. If you are willing to share the sequence, I have a local BLAST database with the 157 whole genome sequences from the Cell paper you linked to, and could...

F1 = H1 and F1/C4 = H1/C4. I've used both names, since I call them F# in my own collection and used H# on my original blog post (H for hybrid). Sorry about the confusion :) As it looks now I'll be growing up the next batch towards the end of April.

Glad you enjoyed the yeast :mug: Regarding #3 and the spicy flavors, it would unfortunately suggest that you have some kind of a contamination in your yeast cultures, as both of these hybrid strains are unable to produce 4-vinylguaiacol (i.e. the spicy phenolic flavor which I assume you are...

I'm happy you've enjoyed the yeast! I'll be culturing up some more yeast really soon, so I'll gladly send you some more if you think one of your cultures might be infected :) If anyone else is interested in trying out these strains, drop me an email (my username at gmail)!

Glad to hear about all the nice beer people have brewed with the hybrid :mug: I've been busy at work with other projects the past months, and will be for a couple more weeks, so haven't had time to grow up any batches. I hope to grow up a new one towards the end of October and I'll be able to...

Good to hear that fermentation went well and the beer is tasting good :) I've noticed that the F1 hybrid ferments very fast (finishes in 2-3 days for ~1.050-1.060 wort), but contrary to your experience I seem to get huge krausen most of the time. The fermentation is usually really vigorous...

That sucks :( as I wrote in the PM I'll send you new ones! I guess the big temperature changes has caused some pressure buildup. Also I tried a different type of vials for this round, and they don't seem to be as suitable as the old type. If this happened to someone else, let me know!

Sorry, I wasn't able to get tracking numbers for the package with the low shipping price that was offered. Usually shipments to the US have taken around 5-7 business days to reach the destitation with priority shipping, so hopefully they should be with you soon! If the yeast doesn't survive the...

Cool! I'm quite certain that no mix-up has happened at my end, but of course there is always a small possibility :) Both strains should be quite similar in aroma profile, so it would probably quite difficult to ID them just by the aroma. The F1 hybrid tends to be a quicker starter, but it...

I thought I'd post some tasting notes I've received from people I've sent the yeast to in case anyone here is interested in hearing :) From Doug / @drgonzo2k2 : From Alex: Link: Kenny: I again have a couple of extra vials of the hybrid, so if anyone else is interested in...

Anyone had time to brew with any of the hybrids yet? I'm planning to start cultivating up another batch of yeast soon, so please let me know if you are interested in trying out the yeast (see info in first post)! I'm aiming to start the cultivations in the middle of June so will probably have...

This is actually a genetic hybrid, not a yeast blend. I created the hybrid by rare mating a uracil auxotroph of Conan with a lysine auxotroph of WLP644. Hybrids were isolated by their ability to grow on media lacking uracil and lysine (which the parent auxotrophs can't grow on), and their hybrid...

Just thought I'd share some results from a small project I worked on last fall on here as well. In an attempt to create the ultimate yeast strain for a fruity IPA (it would of course be suitable for any beer style calling for a fruity ester profile without any phenolics), I've crossed an isolate...

Yeasts can definitely reproduce sexually and mate with other yeasts. Saccharomyces yeast are typically diploid (with an a/alpha mating type), and these can undergo sporulation and meiosis to produce 4 haploid spores (with either a or alpha mating type). Haploid cells with opposite mating type...

Our first findings were recently published in the Journal of Industrial Microbiology & Biotechnology: http://link.springer.com/article/10.1007/s10295-015-1597-6 The article is open access, so free to read :) Alfred Kordelin Foundation, Academy of Finland and PBL (a company co-owned by the...