Non-Lager Oktoberfest?

Not sure if anyone pointed to this recipe, but I have made it several times and is a neighborhood favorite. Uses WLP029
http://brulosophy.com/recipes/moktoberfest/

 

After I entered that, I do remember an article with a Chris White interview discussing the genetic study. 001 was not groupedwith the English yeast, but I can't remember what was grouped around it.

He did say that 1056 and 001 were genetically different, which was a surprise.

Edit - I am going to have to find that article.

 

Simple PCR testing, which should be done at these labs, would give definitive answers to which yeast are which and would avoid things like the "Sacch. Trois" incident.

Excited to read it if you find it.

 

This eluded me for a while, but I found it.

http://allaboutbeer.com/article/the-family-tree-of-yeast/

Edit - I need to listen to Chris White's talk at the HBC in Baltimore. I was at a different presentation. If you are an AHA member, those are online. He also was on a Beersmith podcast not to long ago, and I should listen to that.

One thing they have found is that some yeasts used in Lager production are actually Sacc. Cerv. That is not a surprise, but they found 10.

 

Jeff, thanks for posting that link of the All About Beer article.

I took note of:

“However, when Illumina first sequenced yeasts from White Labs, White had them compare a few strains from other labs with those from his own. “California ale yeast is so important to us we did it for fun,” he says, discussing 001 and 1056. “It turns out that they are different,” he says. “Which I’ve been saying all along.” However, when Illumina compared other strains that were said to come from the same industrial sources as White’s, they did turn out to be the same.”

So, is Wyeast 1056 the Sierra Nevada yeast or is WLP001?

And is US-05 the same as 1056 or WLP001?

Cheers!

@telejunkie

 

This, unfortunately, isn't surprising. The list of inadequacies at White Labs seems to grow longer by the minute.

 

Would be interested to have confirmation on this as well.

 

Actually...wouldn't be surprised if 05 was somewhat distinct. I usually add a few percentage points of attenuation when computing 05 compared to 001 or 1056...anybody else do that? Or does attenuation seem comparable when comparing the 05 to those two? i've only done the split once before and 05 finished like 1-2 points below 1056 iirc

There has long been discussion about 1056 vs 001 being different, but whenever people do split batches, they basically can't distinguish. The fact that they're different though confounds me...considering SN PA is bottle conditioned....just figured both strains were derived from a bottle originally

 

@sierranevadabill has said what SN uses is slightly different from the othe "Chico" strains out there.

Bill, any idea about which yeast(s) goes back to BRY-96, the Ballantine beer strain - said to be the Chico yeast.

 

Uses kolsch yeast too. Interested to see how my mocktober fest turns out. Brewed about 1.5 weeks using k97

 

I'm glad I'm not the only one.

 

No exaggeration, it will literally change your world it is so good...

 

Is this an ale yeast strain? In my opinion when it comes to ale yeast all that is needed as regards a diacetyl rest is that you provide some 'extra' time after the FG has been reached to permit the yeast to 'clean up' any excess diacetyl that was created during the primary fermentation. You could raise the temperature a bit after the FG is reached but in my opinion this is not required for an ale yeast strain.

Cheers!

 

I use 2124 a lot; it is my preferred yeast for lagers. I ferment with this strain in the low 50's and I have never conducted a diacetyl rest with it (and I am extremely sensitive to diacetyl).

FWIW, for my homebrewery, this yeast does not require a diacetyl rest.

Cheers!

 

As Jack mentioned you may decide to skip a diacetyl rest and might be ok. If you decide not to skip, you perform it after primary before lagering.

 

The normal recommended temperature for a d-rest is 65-68 anyway, I believe. If you're fermenting the whole time in the low to mid 60s, I doubt you'll have diacetyl issues. Especially considering that @JackHorzempa says he doesn't get diacetyl even in the low 50s with this strain.