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Yay! the paper was released! Been waiting ages. Still need a bit of time to dissect all the info, but in the supplementary data there's a lot of evidence that most commercial lager strains are Frohberg, even the Czech ones, corresponding to some of the analysis we did. Hopefully I have time to...

K-97 = 1007 I don't think the Koln strain is k-97, it flocculates and tastes a lot better. I could be wrong though.

The Kölsch i recently brewed with Lalbrew Köln picked up equal 1st place on points (84/100) in the pale ale category here at the NSW State Homebrew competition 2019. Gigayeast GY021 version of the same wort ended up a few points less but beat it at the final ranking, so the dry yeast ended up in...

S-189 isn't bad either for an easy to use dry yeast. Also agree on the WLP833 Bock yeast, that's also a great choice, attenuates reasonably well but leaves a malty profile, perfect for Helles & Helles-bock

Indeed. Not worth getting too heavily invested in the results right now with provisional data. I'm just glad there's more evidence that WLP800 is an ale yeast and I have another potential yeast to brew Kölsch with!

Mixed success so far, I need to learn how to align + merge SRA's into a format that the process can use but I don't think its fully necessary. I'll probably just batch up a few analyses over the weekend and see what we get. The cloud server i'm running this on is reasonably powerful but has...

So I just read the paper again and it does mention they used it to differentiate saaz vs frohberg via analysing where things landed to determine the ploidy. I'm going to get the 515 databank and try and align the sequences and merge to get a clearer picture than just taking the largest sequence...

It was noticeably slower to get started and finish up than the other two, even after aerating and rehydrating. The final product is decent to my tastes though. Closer in flavour to say 2565 but seemed to flocculate out a lot better. Until i write it up fully, here you go...

I've used the kolsch. it's actually surprisingly good. I need to write it up but I did a split wort between WLP029 (which now seems to be a lager yeast), Gigayeast 021 and the Koln dry yeast and the Koln came out pretty well to me. Just remember to pitch at 1g per litre for both those yeasts...

Yeah, good call. It's by chance I found them (oops) so there's something to be said for a little discretion on findings yet, and they'll need to have a chance to peer review. Hopefully it's soon though so we can get an updated family tree, which is going to be super interesting. So interesting...

I don't know how well it can pick that up, and I think with short sequence reads like this rather than full genome sequencing that might be hard. There's probably another way to do it, which I'm sure people smarter than me are all over :) My experience is some biochem in uni about 20 years ago...

So I have managed to get the sppIDer program set up with the genome base data and ran some of the sequence reads through it, managed to get a couple of results, not that it means that much as they've already been classified. But for instance here's the plot of how much of the sequence reads maps...

Hey everyone, sorry I was stuck in HBT post limbo for the past day as i had a new account and could only post 5 in 24 hours. The owner of the data (Quinn Langdon) got back to me and the genome sequences aren't from the paper I linked but an upcoming paper about hybridisation of commonly used...

Not at all, just that the reply you were quoting was from 2015

The Mr Malty calculator uses a default value of 2.4 billion cells per mL, i'm assuming 60ml is with the thickness right up. If you make it 1064 starting grav and 6 gallons at the default it spits out 134mL. The larger amount of 300mL was if the cell count was unknown to be safe, but personally...

No probs... If you do get it it's on page 123-125 or so along with some info about how to estimate the concentration you have. If its viability is high just keep it as cold as you can without freezing then pitch away. I'm going to do the same soon with a local brewery hopefully, saves me buying...

So i've been finding more evidence that WLP800 is s.cerevisiae from some genome sequence reads, and in my travels I found this, the submission date is Feb/19 but the genome reads were uploaded at the end of August. Here's the link to the study from Langdon et al which appears to have been run...

The concentration of yeast in harvested slurry is anywhere from 0.8 to 2 billion cells per mL according to the Yeast book by Chris White, safe to assume about 1 billion cells per mL unless you can count yeast or run some experiments to determine concentration. So for a standard 1060-70 batch at...