SourBrewer
Well-Known Member
So I read that WY3711 French Saison/Danstar Belle Saison were classified as a strain of Saccharomyces cerevisiae var. diastaticus. It is a superattenuating strain that gives off wicked flavors. While trying to find more info about it, I found this article about another strain of var. diastaticus found in Brazilian cassava flour factories:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC204282/
So I decided to see what I can isolate from this Brazilian cassava flour. I will update this thread with microscope and plate pics as I work on it. Hopefully, I will find a new Brazillian saison strain.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC204282/
So I decided to see what I can isolate from this Brazilian cassava flour. I will update this thread with microscope and plate pics as I work on it. Hopefully, I will find a new Brazillian saison strain.