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<blockquote data-quote="Northern_Brewer" data-source="post: 1096025" data-attributes="member: 24211">They made no mention of Boddington's, it was only you using &quot;infection&quot; in relation to Boddies. And even the <a href="https://www.chaibio.com/beer-spoilage/diastaticus" target="_blank">Chai article</a> you refer to makes it clear that &quot;While diastatic yeasts are sometimes used intentionally for their super-attenuating properties in the production of sours and dry saisons, they cause secondary fermentations in regular packaged products&quot;And they then go on to talk about diastaticus in that context, which is the usual one for USian brewers as they generally buy in their yeast and there was <a href="https://beerandbrewing.com/left-hand-sues-white-labs-over-contaminated-yeast/" target="_blank">a multi-$m lawsuit over diastaticus contamination of WLP090 in 2016</a>.We know from the archives that they were getting <a href="https://barclayperkins.blogspot.com/2018/02/lets-brew-wednesday-1971-boddington-ip.html" target="_blank">apparent attenuations over 91%</a> in the 1970s whilst mashing at 66C. Yes there was 10% sugar in there, but the working assumption must surely be that their &quot;Tadcaster&quot; yeast was diastatic.</blockquote>

[QUOTE="Northern_Brewer, post: 1096025, member: 24211"] They made no mention of Boddington's, it was only you using "infection" in relation to Boddies. And even the [URL='https://www.chaibio.com/beer-spoilage/diastaticus']Chai article[/URL] you refer to makes it clear that "[I]While diastatic yeasts are sometimes used intentionally for their super-attenuating properties in the production of sours and dry saisons, they cause secondary fermentations in regular packaged products"[/I] And they then go on to talk about diastaticus in that context, which is the usual one for USian brewers as they generally buy in their yeast and there was [URL='https://beerandbrewing.com/left-hand-sues-white-labs-over-contaminated-yeast/']a multi-$m lawsuit over diastaticus contamination of WLP090 in 2016[/URL]. We know from the archives that they were getting [URL='https://barclayperkins.blogspot.com/2018/02/lets-brew-wednesday-1971-boddington-ip.html']apparent attenuations over 91%[/URL] in the 1970s whilst mashing at 66C. Yes there was 10% sugar in there, but the working assumption must surely be that their "Tadcaster" yeast was diastatic. [/QUOTE]

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