Yeast Adaptong to Your System

[Antler]

Been doing some research on Ringwood and I plan to use this yeast a lot in the future. I read in a thread a guy was trying to clone DFH 60 minute IPA, but could not get the distinct flavour found in the DFH. Someone replied and explained that Sam Calagione has washed and reused the yeast so many times, and in such a way that the strain has adapted to his particular brewhouse and process, giving off a unique flavor, which is why it can't be recreated.

Is this right? Does a yeast actually adapt to processes and a brewing setup? Is there any amount of control to the changes, or does/did it just happen, people liked it, so DFH went with the flow?

 

[COLObrewer]

Yeast will mutate in any given situation, there are numerous ways to make it mutate and ways to save the original strain to alleviate the effects of mutation. The more generations you use of a designated yeast the more mutation will take place.

 

[Golddiggie]

Most breweries have a 'house strain' of yeast that they use. This has been used again, and again, over many years and batches. It will have genetic drift over the original strain due to what it's used in. What you brew with it, when you save it, will determine what characteristics it will pick up. It can take some time, or more than a few batches, before you start to notice any changes in a brew. Most strains can go 5-10 generations before beginning to drift/acclimate to what you're putting it into.

You can try this at home, but don't expect changes to happen quickly. You will need to harvest and wash the yeast between batches. I would make it a point to keep some of either the original (from the manufacturer) if it's not readily available. Also, be sure to keep some of previous generations in case you need to go back a few due to unexpected (and unwanted) changes in the strain.