agentbud
Well-Known Member
1) How do you pronounce Wyeast?
2) Opinions on the best dry yeast alternative to Wyeast 1318?
2) Opinions on the best dry yeast alternative to Wyeast 1318?
1) How do you pronounce Wyeast?
2) Opinions on the best dry yeast alternative to Wyeast 1318?
The first is sold as a London Ale III, not sure about the second...
https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-verdant-ipa/https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-new-england/
Not by them afaik but by their vendors. For example:
https://beermaverick.com/the-comple...A – This is,dry substitution for this strain.
sorry, I should have mentioned. Yes, for NEIPA. I prefer 1318 but I live in the south and just getting ready for the brutal summer months. Most times I usually switch to a dry kveik but I wanted to find something close to 1318Why-East
I haven't used a dry strain for a NEIPA, but my guess would be S-04. (I'm assuming NEIPA is what you're contemplating. If not, what style?)
In which case you want Verdant. It's not quite the same, but close enough.Most times I usually switch to a dry kveik but I wanted to find something close to 1318
James Heffron of Verdant has been pretty open about their yeast that they gave to Lallemand being a repitched derivative of LA III - eg here :Is there something in their literature that says either of those strains is "London Ale III?" I haven't seen that.
James Heffron of Verdant has been pretty open about their yeast that they gave to Lallemand being a repitched derivative of LA III - eg here :
https://www.goodbeerhunting.com/blo...d-distinctive-house-yeasts-of-british-brewing
and he talks about it more in this big interview from 47:25 (or use the transcript feature of Youtube):
Well - it's a similar story to the Chico family or the Conan family - or indeed any case where a yeast is being sold as being "THE" yeast from a brewery. There's at least one mutation every time a yeast divides, sometimes it will make no difference and sometimes it will be material. So unless you know they're being taken from eaxactly the same vial, you know that a yeast will never be the same (and that's aside from the examples where eg a yeast lab will only have one member of the multistrain used by a brewery, but will proclaim it as "THE" yeast from that brewery).Interesting. Thanks! It sounds like it's genetically distinct, but very close.
If the first sentence was literally true then every cell in every vial would be a unique mutant and you would never know exactly what was going to grow out even if you did know that they were taken from the same vial. Of course yeast mutate, but let's not get carried away.There's at least one mutation every time a yeast divides, sometimes it will make no difference and sometimes it will be material. So unless you know they're being taken from eaxactly the same vial, you know that a yeast will never be the same
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