From the HBD Archive
From: Martin A. Lodahl <pbmoss!malodah@PacBell.COM>
Subject: Sierra Nevada Yeast
Date: 1992-04-21 14:09:31 GMT

In HOMEBREW Digest #868, Ken Giles asked:

>I've seen numerous remarks on culturing the yeast from a bottle of
>Sierra Nevada Pale Ale under the assumption that it's the same as
>Wyeast 1056. When I toured their brewery, the guide mentioned that
>they repitch yeast at bottling time in order to achieve the bottle
>conditioning. I asked if it was the same as the brewing yeast. He
>said that it was a different, more flocculant strain which stuck
>well to the bottom of the bottle. Given that their conditioning
>temperatures are in the 40s (Farenheit), it would also seem to be
>a lager yeast (I didn't ask this).
>Anybody have information to the contrary?

Yep. It's possible they've changed their procedures in the last 10
months, but at a Sensory Evaluation seminar at UCDavis last June I
met a microbiologist from Sierra Nevada who said they condition with
yeast from the fermentors, after an acid wash. They don't use the
washed yeast for pitching; only for conditioning.

As an aside, I believe it speaks volumes for Sierra Nevada's
approach to quality that a brewery that size actually HAS such a job
description as "microbiologist".

You mention conditioning temperatures in the 40s; consider this:
many ale yeasts that will stay in suspension in the 60s will drop
right out in the 40s, providing as tight a yeast cake as one
could want. I assume they start the conditioning process at a
warmer temperature and then go down to there, unless they also
artificially carbonate (which would make sense to me). At those
temperatures, they really don't need to maintain a second yeast

= Martin A. Lodahl Pacific*Bell Systems Analyst =
= malodah@pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! 8-) =

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