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I agree with what you’re saying, just want to add that I did test CBC-1 (which we’re assuming is the same thing as F-2 right?) in comparison to once of the TH colonies:

Pretty wild how different some of the colors are for presumably the same strain of S-04. With that said, if we’re arguing for a 20+:1 ratio of S-04 to other strains, seems pretty close based on that image.

How many colonies have you tested in total from this can and how many were not S-04?

I too had this mentality at one point. I performed open gravity transfers and bottled beers directly off my keg tap and scored high 30s/low 40s in competitions, winning medals occasionally. I thought it was no big deal or that others must just be less process inclined. Then I moved to a...

Finally brewed with this yeast this past weekend. 87.5% Pils 12.5% table sugar OG = 1.074 Made a 1.5 L starter with the 3 month old pouch from Bootleg Bio, fermented out quickly which was a good sign for remaining viability. Pitched a bit higher than I’d prefer (late brew night and didn’t...

Must be unrelated

Looking back at this comment, I wonder if you’re selecting for single floccs of yeast (can different strains flocc together)? When I was playing dregs, I centrifuged the last 5-10 mL of beer, decanted and then used a flame sterilized loop (after cooling in the agar) to streak out in quadrants...

Now that I think about it, I believe @couchsending mentioned in the past. I had heard of it then, but haven’t used yet either.

Anyone used Brewer’s crystals to accomplish a similar thing (as using DME instead of dextrose)? Seems like it would be easier to work with. https://www.northernbrewer.com/products/brewers-crystals-1-lb

I thought about that option, but shouldn’t we be seeing that strain as well.

No, I saw predominantly (what we’re calling) S-04 and if I cultured the dregs, then CBC-1 would be majority. If you’re seeing this effect in multiple cans then it could be real. You are streak plating the dregs, correct?

Jeff emailed and said he loves the brewery and that this is a very unique yeast. Not sure that helps but sounds very cool!

They said it comes from a well known traditional maker of Oud Bruin. Edit: maybe Petrus? Is La Folie considered an Oud Bruin? If so could be from that, if you consider it to be a “highly regarded traditional” example.

I feel like a broken record on this subject, but note that the study you linked only used Cascade. As the very cool Yakima Chief study (summarized excellently by Janish) showed, there is quite a wide range in hop oil profiles across different hop cultivars!

I was thinking of purging a liquid filled keg, which doesn’t really apply here. I agree with what others are saying, low chance of something bad occurring.

You don’t need to keep it connected the entire time, just wait a few days.

Has anyone brewed with this yeast? https://bootlegbiology.com/product/ob-belgian-yeast-beta/ Brewing up a Tripel in a few weeks with this yeast and interested if anyone has an experience or two to share. Will likely pitch at 64F and let naturally free rise.

Crazy!

Try gently rocking the next can and see what it looks like, maybe just flocced really hard to the can bottom?

I normally run 1318 at 66F, have you ever compared the profile side by side (or close), for warm and cold?