Technical Articles
I am getting ready to go to Germany for a couple of weeks. Please discuss methods of harvesting and transporting yeast samples from the breweries I am likely to visit. In particular I am interested in what it would take for me to harvest and culture samples from my favorite Lager and Hefeweizen (both from are from Mahr's Brau in Bamberg. The Lager is their "Ungespundet...
If any of these are answerable, please let me/us know.
-Bob Devine
1) What is the current status of brewing with immobilized yeast? I've read papers over the past decade on this topic that showed some promise. Will this ever make it into actual use (wasn't there a German brewery that tried it? Granted, this is unlikely to affect us homebrewers directly but it could have a secondary...
I feel a bit like a nucleation site and responsible for trigging the bursts of parallel/serial issues lately. I also confess being a yeast philosopher :)
The harder questions you ask, the more important does language, terminology and the proper construction of the question become. IMO, in real life more often than not, many questions are indeed fuzzy. While a computer would simply reject it as...
Are there "killer strains" of beer yeast as there are in wine yeasts?
-Al
RESPONSE:
Yes. There are killer strains in every genus and specie of yeast. Yeast are divided into three categories regarding the killer factor:
1. Killer positive--this strain produces a killer factor and cannot be effected by another yeast that produces a killer factor.
2. Killer sensitive--this strain does...