From the HBD Archive
From: jpr@gene.com (Jerome Rainey)
Subject: Re: Sierra Nevada Ale yeast
Date: 1992-04-22 19:14:43 GMT

Ken Giles writes (about SNPA yeast):

> [A SN brewery worker] said that [the bottling yeast] was a different [from the
> brewing yeast], more flocculant strain which stuck well to the bottom of the
> bottle.

Keith Winter writes:

> The only information I have to the contrary is the information I got when I
> took the toor of SN. The guide, when I asked this very same question,
> defferred
> to one of the other workers (who seemed to be intimately involved in the
> brewing
> process but I didn't get a chance to iquire further) who said that they used
> only
> one yeast type (except for the Bigfoot Barley Wine) for primary, secondary
> and bottle conditioning.

Hmm, I hope we can resolve this issue: I used yeast cultured
from a bottle of SNPA for my latest pale ale, which is still
in secondary. The thing I noticed about the yeast was that
there was very little sediment on the bottom when I racked to
secondary, and that the cap of foam on top (it never
collapsed) was _very_ thick and sticky, like peanut butter
in consistency. That would make sense if I used a specially
sticky bottling strain to ferment with. Still, the hydrometer
sample tasted fine.

Let's hear it for Sierra Nevada Pale Ale! Hop hop hooray!

Jerome Rainey (jpr@gene.com)

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