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I've used wlp833 at 64F/18C in a really basic helles. It was a while ago but i remember it being pretty good considering the ferment temperature. S-189 is another lager yeast that makes alright beer at a higher temp.

Don't know if they still use it but they used to harp on about the "A-yeast" and back a long time ago used to supply a lot of other breweries with yeast. i think though something like w34/70 will get you close though

Yep, was about 3.97 on my pH meter, compared to the commercial example at about 3.8. Got down to about 3.84-ish with some citric, and had good balance at that point. Next time i'll probably aim for 3.7ish without the additions, maybe with some extra fruit.

Going good so far. I bottled it a week or so ago, needs another week or two to carbonate properly. But was tasting good when I bottled. I ended up adding citric acid to it to boost the acidity in the end. I wasn't totally sure about doing that but after visiting a local brewery that specialises...

Not sure if any further work is being done. As it's WGS short-read sequencing, I believe counting chromosomes is hard, unlike say nanopore based sequencing where you actually get a start and finish of the complete DNA, the short-read happens quicker but just breaks up the DNA into chunks which...

Sounds like CO2 coming out of solution in the yeast cake making it have holes. That can happen a bit. Was it in the fridge before?

Indeed. I've been tasting as well, and its good at the moment taste wise. Maybe just needs to be a little bit more sour. If I'm doing this more, i'll probably invest in some kit to be able to titrate acidity to measure TA.

Still souring. I chucked together a quick graph of ph (blue, left axis) and gravity (yellow, right axis). I punched up the inkbird to 34C to get it right in the right range for the plantarum to do its thing, i will see how it goes from here. It's down to about 3.85pH right now, which would work...

Yep, 21L or thereabouts - the FV i'm using doesnt have marks on it so i'm not 100% sure but its about 21-22L. It's still souring, just not as fast as before, some of that is the logarithmic nature of pH but it's slowly happening. A couple of hours ago it was 4.05 or so and now it's just at...

Tastes amazing already. It's throwing out the signature pineapple-orange-guava along with the tartness & lemon from the L.plantarum. Thinking about it more, Simonaitis was a good choice, as the original culture was a mixed strain of Sacc and Lactobacillus if i'm not mistaken. Which means the...

I didn't really notice the part where you mentioned don't bother pre-acidifying, whoops. Hopefully will all go ok though, it's bubbling away quite well right now and already down to 4.2ph. And yep, they used Munich but I don't have any right now so I made up for it with lots of vienna. Mine was...

Yeah, I just meant i was going to do a "normal" kettle sour, but decided to co-pitch instead. I'm still using the sour pitch + simonaitis. I pre-acidified the wort after chilling to 4.5 with phosphoric... I want this beer to hopefully have some head, and I was trying to keep in the right ph...

Thanks for the info - I was planning to do my first kettle sour with the Lallemand Sour Pitch, but decided after reading this to try this way. I'm using TYB Simonaitis Lithuanian farmhouse in a 1 litre starter and pitched about 3g of the Sour Pitch into a 23L batch. The rest of the sour pitch...

Cool. Worth a go next time i'm doing a kolsch then!

Who knows, unless you managed to pull active yeast from Urquell, isolate the single pastorianus strain and run a comparison between that and the commercial strains. WLP800 looks like a kolsch yeast as its similar to wy2565 when run in a family tree. I've been trying to ferment a starter with it...

Did a bit of a search on NRRL and it lists the source of Y-1906 and co as "Wiles, Exch. Brewery, Sheffield, England". Could be the Tennant Brothers Exchange Brewery? Anyway all this talk makes me wonder... can homebrewers actually get a Saaz strain??

WLP800 and the Wyeast equivalent seem to be different...

WLP530 is a krausen monster. Enjoy the result, I've got an old smackpack of 3787 (mfr'd Mar 2018) which is the same yeast, i'll be getting stuck into it soon as well. Always throws a pretty expressive beer out!

Also really interesting to see so many S.eubayanus x S.uvarum hybrids being used commercially - Labatt & Schlitz? Found the Okuno W34/70 read data as well - https://ddbj.nig.ac.jp/DRASearch/experiment?acc=DRX036594 I'll run that soon and see if it's saaz or frohberg

Solid work there NB. I see as well the Gallone paper has WLP860 in the mix, but not sure if the sequence data is available , maybe they've released other data to see if that's a Saaz type as them all being Frohberg is pretty unexpected... I wonder if Vin7 is POF+ or POF- ? Maybe worth some...