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Just used this yeast for the first time in a vienna fuggles smash bitter. Pitched one pack into 10 L of 1.050 wort at 20 C and put it into swamp cooler with ~15 C water on saturday evening. Judging by airlock activity, the main fermentation was mostly done overnight, whereas Fermentis' yeast...

Some people have found it to not reach full attenuation during primary and then finishing in bottles, resulting in gushing. Check this thread for tips on preventing this. IIRC, one user reported drop of 5 points from adding sugar or nutrient after main fermentation. I haven't used this yeast yet...

Haven't made kvass myself, but a Finnish version called kotikalja which i guess is quite similar. It's made from roasted rye malt and table sugar and usually fermented for a day or two with bread yeast to keep it sweet and low in alcohol. The rye malt and sugar are mixed together in boiling...

I have a rather opposite view in this subject. From Wikipedia: "Genetic modification involves the mutation, insertion, or deletion of genes. Inserted genes usually come from a different species in a form of horizontal gene-transfer. In nature this can occur when exogenous DNA penetrates the...

Scott Janish has a blog post about factors influencing ester and fusel production. The consensus seems to be that aeration decreases esters, while it does not affect fusel levels that much. This does not seem to apply for open fermentations, where the yeast has constant access to air but is...