Reply to thread

Message

<blockquote data-quote="peebee" data-source="post: 1095948" data-attributes="member: 7632">I hated Boddingtons, but after reading through this thread and knowing I moved to Manchester in the late 1980s, it seems I had well and truly &quot;missed the boat&quot;.More recently, when learning about this &quot;saccharomyces cerevisiae v. diastaticus&quot; yeast business, one of the big US homebrew yeast suppliers (Wyeast or Whitelabs?) listed a Manchester Ale strain (occasionally) with a warning about potential &quot;v. diastaticus&quot; infection. In other references Boddington's bitter was also being suggested as being subject to &quot;v. diastaticus&quot; and therefore very highly attenuated. Whitelabs now clearly labels its &quot;Manchester Ale&quot; yeast &quot;STA1 negative&quot; i.e. no &quot;v. diastaticus&quot;, and only 70-75% attenuation (i.e. &quot;average&quot;). Can't find any connected references in Wyeasts website. Seems this &quot;v. diastaticus&quot; thing is an evolving subject?But [USER=24211]@Northern_Brewer[/USER] to the rescue. He points out this &quot;Omega Gulo&quot; stuff for anyone wanting to brew Boddington's to that idea (might not be an idea, perhaps Boddington's bitter really was infected with &quot;v. diastaticus&quot; yeast???).I'll stay clear, I'm very much a low attenuation supporter (though I do like a Saison, but they are &quot;Saison&quot; and aren't pretending to be &quot;beer&quot;, nor do they need to). Note: &quot;Var. diastaticus&quot; is considered to be an &quot;infection&quot;. Ensure your yeasts observe good hand hygiene and social distancing at all times <img class="smilie smilie--emoji" loading="lazy" alt="🙂" title="Slightly smiling face&nbsp; &nbsp; :slight_smile:" src="https://cdn.jsdelivr.net/joypixels/assets/6.6/png/unicode/64/1f642.png" data-shortname=":slight_smile:" />. Actually, it can't be that much of a threat; most of us have used Saison yeasts and most (all?) of them are &quot;STA1 positive&quot;.BTW. Don't believe some of the cobblers I've seen on the Internet that yeast needs the STA1 gene (&quot;S. cerevisiae v. diastaticus&quot; yeasts) to ferment &quot;dextrin&quot;: Most yeast ferments &quot;dextrin&quot;, but the STA1 gene makes the yeast more effective at dealing with dextrin including some otherwise complex &quot;unfermentable&quot; dextrin.Here's an article about &quot;v. diastaticus&quot; yeast. Not included because I think it's a well research and referenced article (but probably more believable than me!), but I do like the warning of &quot;Shrapnel injuries to the consumer&quot;! <a href="https://www.chaibio.com/beer-spoilage/diastaticus" target="_blank">Controlling Diastaticus in Your Brewery | Chai + PIKA</a></blockquote>

[QUOTE="peebee, post: 1095948, member: 7632"] I hated Boddingtons, but after reading through this thread and knowing I moved to Manchester in the late 1980s, it seems I had well and truly "missed the boat". More recently, when learning about this "saccharomyces cerevisiae v. diastaticus" yeast business, one of the big US homebrew yeast suppliers (Wyeast or Whitelabs?) listed a Manchester Ale strain (occasionally) with a warning about potential "v. diastaticus" infection. In other references Boddington's bitter was also being suggested as being subject to "v. diastaticus" and therefore very highly attenuated. Whitelabs now clearly labels its "Manchester Ale" yeast "STA1 negative" i.e. no "v. diastaticus", and only 70-75% attenuation (i.e. "average"). Can't find any connected references in Wyeasts website. Seems this "v. diastaticus" thing is an evolving subject? But [USER=24211]@Northern_Brewer[/USER] to the rescue. He points out this "Omega Gulo" stuff for anyone wanting to brew Boddington's to that idea (might not be an idea, perhaps Boddington's bitter really was infected with "v. diastaticus" yeast???). I'll stay clear, I'm very much a low attenuation supporter (though I do like a Saison, but they are "[I]Saison[/I]" and aren't pretending to be "[I]beer[/I]", nor do they need to). Note: "Var. diastaticus" is considered to be an "infection". Ensure your yeasts observe good hand hygiene and social distancing at all times 🙂. Actually, it can't be that much of a threat; most of us have used Saison yeasts and most (all?) of them are "STA1 positive". BTW. Don't believe some of the cobblers I've seen on the Internet that yeast [I]needs[/I] the STA1 gene ("S. cerevisiae v. diastaticus" yeasts) to ferment "dextrin": Most yeast ferments "dextrin", but the STA1 gene makes the yeast more effective at dealing with dextrin including some otherwise complex "unfermentable" dextrin. Here's an article about "v. diastaticus" yeast. Not included because I think it's a well research and referenced article (but probably more believable than me!), but I do like the warning of "Shrapnel injuries to the consumer"! [URL="https://www.chaibio.com/beer-spoilage/diastaticus"]Controlling Diastaticus in Your Brewery | Chai + PIKA[/URL] [/QUOTE]

Verification

Reply to thread

Help Support The Homebrew Forum:

Join the conversation!

Register today and take advantage of membership benefits. It's FREE!

Don't like ads?

Did you know that registered members can turn off the ads?