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Curious timing of your comment, as not long ago I harvested the yeast from a bottle of Whitbread Celebration Ale 1992. The yeast is a single strain and while I've not brewed with it yet, it was produced at the Whitbread Exchange brewery in Sheffield. That brewery also used a lager yeast...

Yes, there is usually a difference in flavor, BUT, it is important to note the flavor is not always for the better! It is not uncommon for floor malted barley to feature a grassy-vegetal, or even musty character, when compared to box or drum malted barley. That flavor can make it into the beer...

That's pretty bad for most of the US, but not nearly as bad much of the Southwest.... 1000 ppm Mg!? I am curious what treating this water with acid would result in, something like phosphoric. Not ideal, but the Fe and alkalinity is not out of the realm for some breweries in Wallonia-Belgium and...

Packaged beer stability and clarity were the driving factors behind wort studies alluded to. Stroh's was the poster child for what happens when you can't deliver that; ie, nationwide recall, ect, and your brewery closes. That said, the current trend for large breweries is to move away from...

DRC is a really nice dark crystal malt, among the best for those smooth-dark-raisin-rummy flavors, but is is not something I'd be inclined to use in a traditional bitter at that amount. The caramel flavor is definitely more Belgian-like than a UK dark crystal and I find its flavor is more...

I would not use papaya extract, it absolutely kills head retention and makes for an extremely thin and often astringent character. For a bone-dry Brut, use amyloglucosidase enzyme and mash low (145-47F) with a good portion of rice flakes or even wheat starch. No caramel malts or toasted malts...

I don't think they are the same. WLP833 came to WhiteLabs from the Yeast Culture Kit, via Ayinger. Hella-Bock is from Austria, if one believes the marketing shtick. This also underlies the issue of comparing home brewer acquired yeasts against banked strains. YCKC was the source for much, if...

You are missing the bigger picture. Lallemand did not come up with the S-04 strain. It was developed and sold by the Whitbread Dry Yeast Co in the late 60's and was later sold in the UK/US home brew market for years as Whitbread Ale yeast via C&B. At that time it was a 3 strain culture, as was...

Nice summary. I have not had much luck with that yeast as well, although I am tempted to try it with a proper rousing schedule during the first 48-72 hours of fermentation. The rousing increases diacetyl production and softens the overall profile; both characteristic of the "northern flavour."...

S-04 is a Whitbread yeast. That was evident back in 1997 when it was released in the US by DCL Yeast as S04: This strain comes from Whitbread Brewing Co., and ferments dry and slightly tart...ect. There was so much controversy at the time with the Whitbread yeasts produced in the UK that they...

There are undoubtedly phenotypic differences, but in our age of refrigeration and largely standardized fermentation practices, I doubt many genetic changes are happening to yeast in commercial breweries today. That said, and as other research has shown, the great stresses put on ale yeast of...

Those viability calculators are always way off in my experience; at least when comparing them to actual tested slurry viability. That said, I've seen 30-50% viability on some yeast packs well over a year old. Yeast are pretty hardy creatures. Still, I would not expect a stepped up, 2L starter...

Good to know about the lager yeast bit. I know some of the other hefe producers flash pasteurize their beer to >300 PU to set a permanent haze.

I have used that yeast a half dozen times or so over the past year and have not had any phenolic character. I find it occasionally produces some sulfur when underpitched or fermented cool, which quickly dissipates, but otherwise it has been a nice malty-dry strain.

S-34/70 is essentially the same as W-34/70, although there are some differences in flavor. Personally, I find the flavor of the dry 34/70 yeast to be a touch fruitier and feature less of the characteristic (slight) sulfur-crispness. Not a huge difference, but the liquid equivalents make for a...

Updates: Well a few weeks later and the flavor of the first bitter with WLP030 is very clean and pleasantly dry. Served on C02. The lovely, full mouthfeel has also mostly dissipated and the result is a clean/neutral flavored bitter. Brilliant clarity, good malt/hop definition, and no diacetyl...

A few years ago they were using Weinhenstephaner 34/70, fermented warm and under pressure. Likely doing the same now. Key is to pitch a lot of healthy yeast (>1.5 m/c/ml/P) with good oxygenation and controlling sulfur production. I would not use dry 34/70.

Other pictures of WLP026 on stir plates look the same, very chunky. A few other UK yeasts are like that out of the tube, although I find it curious that they do not behave the same way after repitching. It could be that White Labs is adding a lot of zinc to the propagation wort and hence the...

There are no "low calorie" ingredients in brewing. To simplify things greatly, one unit of sugar contains the same calories regardless of the source and alcohol and residual sugar are what provides calories to the beer. To get low cal beer, you need to reduce both. The aforementioned brands and...

If you are referring to "Muntons Crystal 150," the number refers to the EBC rating and the color is actually closer to 65L. https://www.muntonsmicrobrewing.com/product-range/