Recent content by FermentedCulture

For what it's worth the decades ago when scientists were characterising this yeast they noted that it (whitbred b/wlp007) stratifies wort during the most active part of fermentation - readings near the bottom had less sugar than reading near the top. It's probably not what made this reading...

Yes it's a bottom fermenter. The only way to tell is by doing a yeast count. It could just be hop polyphenols or chill haze. With that said, what might be happening is that because whitbred B (1098) has poor utilisation of maltotriose, this residual sugar is being broken into simpler sugars...

The specification sheet says that HA-18 is a high alcohol yeast with glucoamylase enzyme. It's most likely a wine or spirit yeast. I wrote that whitelabs does something similar by using a strain of diastaticus in their high alcohol blend wlp099. Microbiologists (professional and amateur) have...

It's a strain of yeast which creates an enzyme that can ferment dextrins.

Did you mash high and if you can check your mash thermometer's calibration.

I wonder if it's ec-1118. Probably not, maybe the name refers to High Alcohol 18%. Whitelabs does something similar by having diastaticus in wlp099 for their high alcohol blend. Always thought this would be an interesting way of packaging yeast so it'll be interesting to see how the concept...

EC-1118 is a champagne yeast, it cannot ferment maltotriose - one of the main sugars in wort. I've not seen any research but considering it hasn't been domesticated in a brewery it might also struggle with maltose. Wyeast posted a lot of their attenuations in a presentation a while back, their...

Dry Belgian is a strain of diastaticus, so if you do add champagne yeast it will be interesting to see if it over carbonates. Champagne yeast tends to have good tolerance to high alcohol and pressures plus it eats simple sugars which might get provided by the dry belgian strain - I guess it...

WLP003 is a sulphur bomb with white wine esters. edit: also it's cerevisiae...

Without the addition of sugar, if you were to capture the last ~2 points of extract you would more or less be doing cask conditioning. With the addition of sugar you are more or less doing cask conditioning with sugar addition (cask refermentation), in other words similar to bottle...

Ok. I think there is some confusion here. Once you reach the temperature in which maltose is generated in the mash, the enzyme maltase has already been denatured. There is a mash schedule that bypasses this problem in which a portion of the grist, usually ~1/3, is mashed at saccharification...

Apparently this strain can lead to gushers after bottling. It might be worth keeping it cold once the beer tastes how you want it if you are going to re-ferment in the bottle.

WB-06 is now classified as diastaticus. edit: information via milkthefunk group in which a member asked and got the latest data sheets from fermentis.

Hi, may I please have a citation for the phrase: "The yeast requires lots of maltose to generate phenols". I am very interested in this information, Thank you.

You might be mistaking ethyl hexanoate for green apples, combined with the sulphur which can come off german alt/kolsch yeasts it might be giving a cidery character. If you keep it at room temperature the esters will reduce; also if there's any sulphur it will be reduced if there's yeast in...