This could introduce a whole new world of experimentation, but I also imagine could make the risk of infection infinitely more real in the homebrew environment. If you've got a little stray Nottingham floating around, you could be dealing with bottle bombs. Due to that risk (and other potential...
I think we've all fairly well established that old yeast can still be good yeast (and a good deal!) but just to beat that particular horse a little bit more: many of us have stepped up and fermented from bottle dregs at one time or another. If that doesn't prove once and for all that building up...
I did actually see that Lallemand has detailed which sugars would be fermented, at least for a few strains. For my first experiment with this I currently plan to go extremely safe with a diastatic saison, but we'll see where things take me after.
In various SafBrew BR-8 materials, it's described as:
There's this notable callout direct from Fermentis:
How do people determine what is or isn't a maltotriose-positive yeast? It seems to be a distinct attribute, different from diastatic. From my initial searching it seems that most s...
I used the 30gal version last year - only as a press, after completing primary in a larger fermentor. No complaints. Due to the stainless construction, cleanup was fairly straightforward, and I feel like I got a good press without over-extraction of harsher things from the solids.