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This is what Steven himself says about German pedigree of CML yeast :D C'mon, everything this guy tells is BS: His main business until recently was plumbing and handyman: And here's the accounting data for CML:

I would take anything coming from these guys with a big grain of salt. They pretend to be a contract brewery belonging to some multi-national company and whatnot... If you check their business info on eBay, the contact details (both the phone number and the email) actually belong to The Doorstep...

Phenols adsorb to yeast cells, this could be the cause.

https://www.homebrewtalk.com/threads/belgian-yeast-phenols-esters-rack-from-promary-asap-to-retain-them.669129/#post-8656000 This is the study, although it mainly studies bottle conditioned beer -...

You're both right, with one point missing. Dying (autolysed) yeast break down esters. So in brewing technology it is customary to separate the green beer from the yeast ASAP - both the sediment and the head, where it is more likely to autolyse first. Speaking of BE-256 brochure, is it not...

Most likely you don't see the bubbles going back because it happens slowly behind the chiller's closed door. I connect a urine bladder between the fermenter and the airlock to harvest CO2 for cold crash, and it decreases by 1-1.5 liters approximately while cold crashing, so I guess that's...

I brewed with M20 and CML Kristall a couple of years ago, Mauri Weiss very recently and Munich Classic about half a dozen times in between. Mauri Weiss instantly reminds of M20 - full bodied on the edge of being sweet, no sulfur, clovy with distinct bubblegum-banana when fermented warm (upper...

Taste-wise M20 certainly reminds Mauri Weiss - ample banana, low attenuation, pof+. I've used both and they are most likely the same, quite different character from Munich Classic. Old Munich is pof-, so it can't be it either. I believe this yeast - Mauri Weiss / M20 / CML Kristal has no matches...

This excerpt from "Handbook of Brewing" by Graham G. Stewart et al. may give you some answers:

Tried this with BRY-97 during summer months, it took a few hours for the fridge to bring the temperature down. Got noticeable fusels, YMMV. I wonder why do you care if the yeast wake up quicker or not? It's a myth rooted in methylene blue staining being used to assess viability, although...

In case you want an official confirmation - it's mentioned here, page 38.

For many years, the inability to metabolise galactose and melibiose (Gal− Mel−) was used to characterise the hybrid S. uvarum/S. eubayanus and to differentiate it from three other Saccharomyces species known at the time, S. cerevisiae, S. paradoxus and S. uvarum. Later, S. uvarum was merged with...

But WLP644 is POF+, so why not?

It says nothing about WLP800 being classified as cerevisae. They use the term "ale" regarding clades as a synonym of brewing yeast. For instance, they list WLP862 belonging to "ale" clade, only to mention later that "the genome of WLP862 clearly classifies it as lager yeast (S. pastorianus)" On...

Beer ester profile is the result of enzymatic balance of ester synthesis by AATases and breakdown by esterases. When fermentation is over, no new cells are born, so esters are no longer produced, but the remaining yeast population die off, liberating ester hydrolizing esterases (Neven et al...

I noticed the same phenomena, and do the same when brewing yeast-driven styles, in addition to cold crashing to reduce the cell count. Yeast in the cake have finished their fermentation job, and die off (undergo autolysis), releasing ester hydrolyzing enzymes, e.g. IAH1. This is also a reason...

Dates are rich in amino acids, so the goal of adding date sugar or syrup as one of Candi ingredients must be to encourage Maillard reaction, not for their own good. Out of curiosity, last Friday I made a batch of Candi syrup with table sugar, adding a tablespoon of date syrup. I first inverted...

Disclaimer I never made Candi syrup myself. From what I gather - you were on the right track though. Sugar needs to be inverted first with acid, as Maillard reaction requires reducing sugars, which sucrose isn't. Then a base is added to neutralize the acid and bring pH higher to facilitate...

I was just trying to frame what Denny said into anecdotal evidence from Lallemand itself. For instance, descriptions of WLP300 and WY3068 say exactly the same about underpitching resulting in more estery flavors. As for the Dr. Clayton Cone quotation itself - it represents a valid view that...

And yet it is Lallemand that recommends to uderpitch their Munich yeast to increase the banana flavor: "Pitching rate for primary fermentation The recommended pitching rate is 100g/hl to achieve up to 5 million live cells per ml. A lower pitching rate of 50g/hl can be used to increase ester...