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Thanks for the additional info! I was (and still am) doing a bit of digging and reading on the yeast toxin(s). Everything I'm finding seems to point to them being truly cidal... For example, this nice review article...

Amazing science and experimentation going on in this thread! Major kudos to all involved. I have clinical & molecular micro training and experience so I’m pretty geeked out by all this work so far. I’ve read through this thread from start to finish a couple times now to try and wrap my head...

Amazing science and experimentation going on in this thread! Major kudos to all involved. I have clinical & molecular micro training and experience so I’m pretty geeked out by all this work so far. I’ve read through this thread from start to finish a couple times now to try and wrap my head...

Fermentis describes S-04 as "English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity" So how does it end up the most turbid of the 3 starters? :confused: Yeast are fickle... :)

Amazing science and experimentation going on in this thread! Major kudos to all involved. I have clinical & molecular micro training and experience so I’m pretty geeked out by all this work so far! I’ve read through this thread from start to finish a couple times now to try and wrap my head...