I've been in a tour in Carlsberg's brewery in Israel a few weeks ago.
The brewery manager said that they get their yeast shipped from Carlsberg, and they are allowed to reuse them for 10 batches in a row.
That surprised me quite a bit. Homebrewing legends speak of a terrible mutant yeast, lurking behind a single digit corner ( 4 to 6 usually).
So where does this notion come from? are ale yeast more susceptible to mutation?
there is a saying in Hebrew : "If the cedar tree caught fire, what will the moss say?" - if the big guys that care so much about flawless consistency do it, why shouldn't we?
The brewery manager said that they get their yeast shipped from Carlsberg, and they are allowed to reuse them for 10 batches in a row.
That surprised me quite a bit. Homebrewing legends speak of a terrible mutant yeast, lurking behind a single digit corner ( 4 to 6 usually).
So where does this notion come from? are ale yeast more susceptible to mutation?
there is a saying in Hebrew : "If the cedar tree caught fire, what will the moss say?" - if the big guys that care so much about flawless consistency do it, why shouldn't we?