So learned that Lallemand is putting out some new dry yeast strains...one in particular is fairly exciting imho. 1st is a chico strain (not all that exciting), 2nd is a for cask & bottle conditioning strain (supposedly very clean & can referment high abv beers), and 3rd is a belgian saison strain which is the most exciting to me. They've got the first two strains listed on their website but no indication of the 3rd yet: http://www.danstaryeast.com/products
Its strange they dont list a temp. range on the West Coast. I would like to know how it does up into the mid 70s. Also...this line seems a little strange.... it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. Its got to produce some flavor right?....no flavors just seems like a strange term. I can't imagine a beer tastes the same fermented at the top of the temp range vs. bottom.
I imagine they are just exaggerating/oversimplifying. I would also say that most yeast strains aren't going to contribute much very flavor if only use to bottle/cask condition. Probably the most important part, if accurate, is the claim that it will form a tight mat when done.
To re-enforce the comment that GreenKrusty101 made: it appears that these products are intended for commercial brewers since they are being sold in 500 gram packages. Cheers!
