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TAK, I'll only speak for the Melange blend. I just tasted a turbid mash lambic style beer held at around 72 F that's ~8 weeks old. The pH is down to 3.34 and it has a nice sourness to it, but it certainly has a ways to go in terms of well-rounded flavor development. As the pH drops and the bulk...

I wasn't in on those conversations, so I'm not going to pretend to know what was said. From what I know about the White Labs folks though from working with them over the last year plus, it's that when any issue pops up, they aren't just going to start firing things out left and right. That all...

Sage words hirschb. I was just commenting to someone in a private massage that there could easily be some logistical issues that we don't know about and they're rolling this out slowly. Everyone just needs to be patient, and I'm sure White Labs will chime in with info when the have all their...

Whenever I isolate yeast for The Yeast Bay, I always start very small. I usually do a 1L fermentation, get some data (attenuation, off flavors, general profile of flavor and aroma). If all looks good, I proceed to 1 gallon fermentations, which I bottle and evaluate fully carbonated. If it ends...

I've isolated some nice yeast out of that beer. Very underrated beer with a great many unique yeast dwelling inside! I do agree with TNGabe though, I would have just started over with some fresh wort to be sure everything you're seeing in the starter is a result of the dregs of the beer...

I'm aware of that post that they shared. They put out a release saying they are doing their own due diligence, but I wouldn't say that they've fully addressed the issue until they have some results from the experiments they're conducting on their end, which I imagine are on going.

It is possible that the organism was misidentified somewhere along the line, but to put that all on White Labs is a bit unfair. I’ve seen a number of threads where people are questioning how White Labs could let something like this slip, but there are a lot of people who have used this in...

The yeast will produce an alcohol dehydrogenase (ADH1) when sugar levels are high which leads to the production of ethanol. When sugar levels are low, it will begin to produce different alcohol dehydrogenase (ADH2) which converts the ethanol back to acetaldehyde. The former reaction is...

I've only used it by itself to ferment a dark wort and it was delicious. Feel free to PM me and I'll pass along the recipe. It's also a component our Yeast Bay Mélange blend and it really adds a nice character to the mix. I bet it's worth a shot in a cider. Try it in a gallon batch!

Glad to hear the Melange blend is working out well for you TAK. I have a slew of batches including turbid mash lambic-style, sour brown, single infusion lambic-style going with the Melange blend (one with the R&D version of the blend!) and they are all progressing nicely. Please keep us updated...

About to brew some 1 gallon batches this weekend using these 6 strains from Crooked Stave along with another 4 other strains (1 brett, 3 "clean"), and in the starters I've been raising from colonies, one of the Surette colonies is very fruity/tropical and a top cropper, a Hop Savant colony and...

Oh yeah, that's definitely true. Intra-species variation of Brettanomyces is just as high as Saccharomyces. For a project of mine, I have been isolating an insane number of Brettanomyces strains form a whole host of sources. I had 6 of them sequenced through Accugenix, and they were all...

You're right, he doesn't exclude it. Also, it's not about proving or disproving any person's post. I was simply indicating that I used Wyeast 1056, and added apricots/Pedio/Lacto and after 6 months, it's incredibly good and butter free. As I openly stated, that doesn't mean every Saccharomyces...

Lol. Please though, post that source if you find it. I'd be interested to read/listen to the rationale and how that can occur given the pathway. Not saying it isn't possible. There may be some strains that, as I mentioned before, my just produce woefully inadequate quantities of the necessary...

I've heard both of those interviews posted from individuals on Reddit. I did re-scan them to the parts where he discusses the relevant topics. He absolutely does touch on Brettanomyces and Pediococcus. However, he doesn't mention anything about Saccharomyces being unable to clean up diacetyl...

After a month... very. After three, definitely still active. I've used old yeast like that stored under lower alcohol beer and had no issues. Also, it definitely doesn't take three months to get pedio activity if the temperature is kept in the appropriate range. Hmm... Vinnie doesn't say...

Interesting. I read a lot about yeast, primarily scientific litereature, and I've never heard that. Well, here's my source for my claim: http://biocyc.org/YEAST/NEW-IMAGE?type=PATHWAY&object=PWY3O-981 Would you mind posting a source for one of the "well respected brewers" that claims...

I'm not sure I'm rationalizing anything. It's a scientific fact the Saccharomyces cerevisiae produce the necessary enzymes to reduce diacetyl. I pasteurize the fruit and, given the fact that none of the 20-30 clean fruit beers I've made have ever been spoiled, I find the contribution from the...

All Saccharomyces cerevisiae, like all humans, were not created equal. I would bet that some strains are better at cleaning up than others as a function of how much of the necessary enzymes are produced and functional. Some strains likely produce more enzyme, and others less. There may also be...

I made 10 gallons of an all citra Wheat beer (12 lbs. wheat malt, 8 lbs. 2 row, 1.5 lbs caravienne) at 25 IBU and OG 1.059. Fermented with 1056, and then took 5 gallons of it and added 6 lbs of apricots, and WY Pedio and Lacto culture. I let it sit for 6 months before bottling. At bottling...