From the lab - family tree of White Labs yeast

[rtstrider]

Of all the Chicos which one is your favorite?

At the top of the list would be propped up yeast from Sierra Nevada Pale Ale. It's dog slow to ferment initially though. Second would be WLP001. Wyeast 1056 is closer to US-05 than SNPA or WLP001 on my palate at least. At the end of the day though it's really all about personal preference.

With that said there's a pack of bry-97 laying around here I want to play around with and also want to play around with propping up 3 year old chico (still good as I used another tube of this for a red a few months ago) fermenting something in the 1.040-1.045 range then transfer a Cascade pale ale straight onto the yeast cake and see what happens in regards to fermentation speed.

 

[Northern_Brewer]

New paper from the Schacherer lab in Strasbourg with 3,034 yeast genomes :
https://academic.oup.com/g3journal/advance-article/doi/10.1093/g3journal/jkae245/7904545

 

[CascadesBrewer]

New paper from the Schacherer lab in Strasbourg with 3,034 yeast genomes :

I only skimmed the paper...it looked pretty dense...are there new strains in here that map to common brewing yeasts?

 

[Northern_Brewer]

I only skimmed the paper...it looked pretty dense...are there new strains in here that map to common brewing yeasts?

Not had a chance to look closely, but I think they were mostly trying to broaden geo/ecological coverage, so probably not a lot of direct relevance to brewing.

 

[dmtaylor]

I only skimmed the paper...it looked pretty dense...are there new strains in here that map to common brewing yeasts?

I took some time tonight (several hours), but I didn't find any big revelations relevant to homebrewers. Very few commercial strains are named in the data, and the ones that are named are just repeats of previous studies by Gallone, Fay, etc. Still, it prompted me to take a deeper look at things, which resulted in a couple tweaks to my table (which weren't really new information but things that I should have incorporated a while ago already). All interesting nonetheless to see how tiny a slice that beer (and wine) are to the Sacch. c species as a whole. I mean, here's the two slices from a big circle of life:

(the darker red clade is "12. Belgium Beer 1"), and

(the yellow super clade is "S2. Beer" which includes most of the yeasts we use today).

One tidbit that is kind of interesting to me is that some of the oddest Belgian yeasts we use (from "12. Belgium Beer 1") are very closely related to the yeasts typically found in...

French cheeses.

That I thought was pretty cool. I wonder if they have some capability of eating lactose? Maybe that's why most of these have such high apparent attenuation in the 90-95% range or thereabouts?

Have a good night, and a good Thanksgiving to those who celebrate.

 

[kmarkstevens]

@dmtaylor can you share a link to the magnum opus yeast strain spreadsheet you have been carefully cultivating and confirming for the past several years (decades?) ?

 

[dmtaylor]

@dmtaylor can you share a link to the magnum opus yeast strain spreadsheet you have been carefully cultivating and confirming for the past several years (decades?) ?

Since 2019.

YEAST MASTER Perma-Living by Yours Truly