I find it pretty funny that the only common strain identified between this thread and the reddit one is (apparently) WB-06!
The odds of yeast floating around in the air with matching patterns for the commercial strains is extremely low. I started with the TH beers too, so that would minimize that chance of cross contamination.
Is it possible that STA1 expression could be down-regulated if the yeast is introduced to a low sugar environment (eg like at dry hopping)?
@suregork any thoughts here?
Finally, can anyone explain how I can update the first post? I’d like to repost the lost images of the PCR reactions there.