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For very small labs, I think you're right, especially for comparisons in foreign markets where certain products simply are not obtainable. However, I have seen more Omega, Imperial, Giga and Yeast Bay in the UK and European markets. For The Yeast Bay, we have 15-20 homebrew stores across the UK...

I have only used my Voss Kveik strain, though from experience it is rather alcohol tolerant. Not surprising, these yeast are typically dried on wood for storage, and they are likely all very osmotolerant. Some commercial folks have pushed our Yeast Bay strain to 10-12% imperial strength...

This would be a good question for the chiller folks. So long as the tubing is very well insulated and the pump used is strong enough to move liquid over that distance in the specific ID of the tubing, I think you'd be good to go. Commercial breweries move glycol incredible distances to and from...

I would reach out to Justin from Mainiacal. He specializes in these kinds of cultures and would likely have a good suggestion on what to use. Not sure anyone in the US has used these as extensively as Justin has based on his somewhat prolific posting on Kveik yeasts.

We don’t list comparisons of any of our cultures as to my knowledge, aside from the two I listed, they are all exclusive to The Yeast Bay. And even with respect to those two, we were the first to offer and make them widely available. A comparison column makes little sense for our strain guide as...

I notice they only draw comparison to Wyeast and White Labs and leave some comparisons blank, namely in the Voss Kveik and DIPA. This gives the illusion that those don’t compare to anything, which is a bit disingenuous. Those do compare to other strains on the market, they just happen to be...

Nick from the Yeast Bay again. 90-95°F is good, even up to 100 °F for a short moment time isn’t going to kill the lactobacillus or anything like that, around 100 °F or little higher you will likely just see slower activity.

Nick from The Yeast Bay here! Little Brett does seem to be filtered now, I noticed that recently when I had a bottle about a month ago. That said, I can guarantee you that was not always the case.

CaCO3 will actually react with the acidic protons (which are what we perceive as acidic tasting) and the lactate to form calcium lactate (a salt) and carbonic acid (which will readily become carbon dioxide and water). This reaction will drive up the pH until all of the CaCO3 is consumed, at...

20 g/L is insanely high, though I know some recommend: http://www.milkthefunk.com/wiki/Lactobacillus Scroll down to starter procedure. I recommended 1.5-2 at most, as do other yeast folks like Jeff from Bootleg. I have recently been recommending even a little less, really 1-2 will do the trick...

If you make a starter for the Lacto Blend, be sure to add 1 g/L of CaCO3 to prevent the pH from dropping to much while propagating! Any fruit forward Saison/Farmhouse culture would work well. Wallonian II, Saison Blend I, and Sigmund's Voss Kveik come to mind from our cultures. There is...

I have found this to be 100% strain dependent. Before I had a -86 C freezer for my Yeast Bay work I would store some cells in a frost free -35 C and try to evaluate as fast as possible and bank with WL if it was good or toss it. Totally hit or miss. Some strains kept fine for 6-12 months, other...

I would just do a small scale test fermentation. If you get good attenuation and the character you'd expect with no off flavors, let it rip!

Not sure about other labs, but Plantarum is the majority component in our Yeast Bay Lacto Blend, and it sours really well in the 70-90 F range, increasing in acid production as you move upward in that range. As you get over 100 F range, souring occurs much more slowly. I have also observed this...

The ability to repitch definitely will depend on alcohol tolerance and osmo-tolerance. We have a researcher in Brazil looking at some of our Yeast Bay strains, and Wallonian Farmhouse I, Wallonian Farmhouse II, Wallonian Farmhouse III have scored very highly with respect to tolerance of high...

Nick from The Yeast Bay here! 3.3 is typically where the blend will settle after ~48-72 hours. I specifically selected strains for that blend that will not drive the pH much lower than 3.25-3.3. Perhaps it's just my personal taste creeping into my products, but any pH lower than 3.2-3.3, the...

In theory you could do this, though the term would be "enrichment" not "isolation" as you would be selecting for anything that could metabolize your carbon source, and against anything that cannot, which could be a mix of strains. One issue would be that you are not isolating a pure culture from...

Nick from The Yeast Bay here, For Brett/wild stuff, WL mfg. date is 6 months prior to the expiration for vials. The cell count is 2-4 billion cells/mL, though I think they have plans to potentially start concentrating the Brett propagations. Perhaps not as concentrated as the Sacch strains, but...

I have isolated some fantastic Brett out of the Bernice, though I have never used the dregs as a whole, so not sure what kind of character they would give when propped up. The isolates I have (none of which are available through The Yeast Bay as either a wild catalog or beta product, this was...

With attenuation that high, there is likely a strain of something either Belgian or diastatic (or both) that is attenuating way past the mark. Do you use strains in house and with these fermentors that attenuate much more highly?