So I've been reading through a number of these threads about making starters, determining pitch rate, dry yeast FAQ, and reusing yeast strains for months or years, and I haven't been able to find specific answers to my questions.
So I have 3 main questions and couldn't really find an appropriate thread to ask them on.
1.) Is there a thread dedicated to yeast strains and their characteristics/flavors that I missed? Or perhaps an online database that is independent of a manufacturer?
2.) For those of you reusing the same yeast from batch to batch, do you just use the same initial strain for every beer and call it good? or do you keep a large number of strains stored on hand so you have the right yeast for the right beer?
3.) It it possible to "evolve" your own strain for each style? For example, lets say I buy an American Ale yeast and make a massive step starter and get 500 billion cells going. Then I pitch part of that into an Pilsner, part of it into an Amber Ale, and part of it into a Porter. Then I save the slurry from each of those batches and continue to re-pitch them only to that style of beer. Will the yeast gradually become more favorable for that style of beer?
Thanks for any feedback!
So I have 3 main questions and couldn't really find an appropriate thread to ask them on.
1.) Is there a thread dedicated to yeast strains and their characteristics/flavors that I missed? Or perhaps an online database that is independent of a manufacturer?
2.) For those of you reusing the same yeast from batch to batch, do you just use the same initial strain for every beer and call it good? or do you keep a large number of strains stored on hand so you have the right yeast for the right beer?
3.) It it possible to "evolve" your own strain for each style? For example, lets say I buy an American Ale yeast and make a massive step starter and get 500 billion cells going. Then I pitch part of that into an Pilsner, part of it into an Amber Ale, and part of it into a Porter. Then I save the slurry from each of those batches and continue to re-pitch them only to that style of beer. Will the yeast gradually become more favorable for that style of beer?
Thanks for any feedback!