Vermont style yeast recommendations

For anyone that said London III, I highly recommend Imperial Organic's equivalent: A38 Juice. You get twice as much yeast as Wyeast and I have found that Imperial's yeast stays healthier longer than Wyeast (via testing with a hemocytomer and methylene violet)

 

Weedy, did you do this study with homebrew packages (i.e., Activator Smack-pack, small can)? Can you share the results of your study?

How exactly did you conduct your study? Did you purchase multiple packages of each yeast and periodically test the packages over a period of time; for example after 1 month of age, 2 months of age, 3 months of age, etc.?

Cheers!

 

I'll have to dig up my notes for specifics. I'll see if I can find theme when I return from Portland (selecting our Amarillo lots tomorrow!). I conducted my tests about a year and a half ago when I first switched to Imperial. The most impressive number I remember was a 2 month old can from Imperial tested at 97% viability. I've never used yeast that old and I didn't have a good method for testing vitality, but I gave the yeast to a home brewer who didn't make a starter and he did have vigorous fermentation within 24 hours in a pale ale. I think that can was their "Pub" strain which is the Wyeast 1968 equivalent. I wouldn't have expected that type of yeast health to be possible, especially considering that their cell density is greater than other labs. I'll be spending a day observing at Imperial in October and I'll have a lot of questions for them. I'm assuming they use more or different nutrients to keep the yeast healthy longer. I won't be surprised if they don't want to share what it is though.

 

And what was the viability of a Wyeast Smack-pack at two months?

I will await your return to home for the complete answer(s).

Cheers!

 

I think it was in the mid 80's. 86% or 87% I think. I'm fairly certain that was WY1968. I think 1056 was around 90%.

 

I am sure that each homebrewer will have their own unique 'answer' here but a yeast cell 'die off' of only 10-15% over two months is damn good IMO.

Needless to say but the performance of Imperial Yeast is superior per your reporting.

I personally would be happy with either yeast companies performance as you reported them.

Cheers!

P.S. As regards the Chico yeast strain (e.g., WY1056) you obtain even better performance from US-05. Over 200 billion yeast cells initially and the yeast cell die off rate of dry yeast is very, very slow.

 

Yeah, I think Wyeast is a good lab. I used them with good results for years. When I switched to Imperial I was blown away by their speed (probably not as important for homebrewers as commercial), customer service, and quality.

 

There is a local lab I have been using called inland island lately. They are always fresh and have double the cell count for $1 more. Can't go wrong.

 

HAHAHA...asks for help and then refuses it!

 

Their products are first rate. HIGHLY recommend them.

 

Are you ordering online?

 

@jbakajust1 @JackHorzempa any developments you can share regarding the Trillium yeast? All of those listed strains are purportedly Conan, so I'm curious which is the odd man out?

 

I do not have information beyond what I previously posted in this thread.

Cheers!

 

According to JC they’ve changed yeast three times since moving to Canton.. willing to bet it’s some form of 007/1098/s04 or at least was. Someone harvest some yeast and build up a starter. It’ll probably be really tart with a low PH, which means there’s a good chance it’s one of those three yeasts.