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Thanks :mug: We are in quite early stages and there is a lot of work still to do, but hopefully these new strains will be available in a couple of years.

Hi, I'm one of the researchers involved in the project discussed in the article, and I'd be happy to answer any questions in case you have any :) As you guys mention, there of course would be no point in creating lager yeast strains that perform exactly like ale strains just to be able to...

Haha :) I was actually referring to the OP and the baker's yeast available in the USA with the 'I'm not sure how the baker's yeast you have compares to ours'-sentence.

Finnish baker's yeast is actually really good at fermenting wort, and a really vital part of Sahti's flavour profile (produces a lot of isoamyl acetate and is POF+). I'm not sure how the baker's yeast you have compares to ours. It produces a similar flavour profile to that of Hefeweizen yeasts...

If you are interested in scientific literature on the subject, then here is a recent review on nutrient sensing and signaling in yeast: http://femsre.oxfordjournals.org/content/38/2/254.long It should be open access, if not send me a message and I'll send you a pdf copy.

Brian Gibson has authored two fantastic reviews on the subject (both free to read as well!): http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00472.x/abstract http://femsre.oxfordjournals.org/content/31/5/535.long The first one (i.e. the 125th Anniversary Review) is more relevant...

As many of you are probably aware of, lager yeast or Saccharomyces pastorianus, is actually a hybrid between S. cerevisiae and the 'recently-discovered' S. eubayanus. Thanks to the availability of strains from both species, it is now possible to create new lager yeast, through the interspecific...

What specifically do you want to analyse from the beer? You can analyse for a range of compounds with HPLC. Some things that we do at the lab include sugars, organic acids, hop alpha acids, phenolic compounds, amino acids, etc. For sugars and organic acids we use a Bio-Rad Aminex HPX-87H column...

I was curious about the results, and did some ITS-PCR and HaeIII digestion on WLP644 (from a pure culture) myself. Below is the gel: The results also suggests that WLP644 is in fact Saccharomyces cerevisiae (or at least contains S. cerevisiae if it is a mixed culture). Unfortunately I...

Here is Bamforth's book on the subject: http://www.mbaa.com/store/Pages/19002.aspx Some open access papers from JIB: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1985.tb04359.x/abstract http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2004.tb00620.x/abstract...

You can try making a solution in water first (30 g/L is easy to dissolve). A boost of 250 ppm valine should approximately double the valine level in a typical wort. For this you would need to add 0.15 liter of the 30 g/L solution to a 5 gallon batch (18.9 L).

Short version: Diacetyl is a byproduct of valine biosynthesis in yeast. Long version: Yeast need amino acids for growth and protein synthesis. If the yeast can't assimilate sufficient amino acids from the wort, it must synthesize its own. Valine (,leucine and isoleucine) is/are synthesized...

No experience myself, but this was the first result on Google (steps are very similar to what you've posted above): https://infohost.nmt.edu/~jaltig/Lactose.pdf

Esters are formed by the yeast during fermentation through intracellular condensation reactions between alcohols and acyl-CoA, catalysed mainly by alcohol acetyltransferases (such as the enzymes encoded by ATF1, Lg-ATF1, and ATF2). The main esters formed during fermentation are the: a) acetate...

Here is something you can try if you want to produce a beer sample that almost certainly has diacetyl concentrations above the typical flavour thresholds. During fermentation, wort has a very low concentration of free diacetyl, which means you typically don't detect it in fermenting wort...

Update to the lager yeast and Saccharomyces eubayanus mystery: http://www.sciencedirect.com/science/article/pii/S0960982214004692 Several strains of S. eubayanus have been found from the Tibetan Plateau. Not only is the geographic distance shorter (Europe and Asia connected by landmass; long...

Here is a recent study, where up to 50 mg/L diacetyl (about 50 times what is a typical peak concentration of 'total diacetyl' (alpha-acetolactate + free diacetyl) in wort during fermentations with Saccharomyces) was supplemented to grape must prior to pitching of yeast. As you can see from...

Thanks for the reply. Thermal shock could be a very plausible explanation. Now I just have to hope the poor rhizomes send up some new shoots :)

I ordered some rhizomes about a month ago and they arrived at my home about two weeks ago. The weather was quite cold then here in Finland, so I decided to start them in pots indoors. All rhizomes (five different varieties) started growing really well and shoots (? is that the correct word)...

Just thought I'd link to an interesting (and open access!) study that was published last week on how the microbiota of two batches of Cantillon lambic develop over a two-year period: http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 I apologize if this has been...