Subject: Several Yeast Questions
Date: 1992-05-28 12:55:00 GMT
Up until now, I have been brewing with Red Star Ale Yeast (no rotten tomatoes,
please!), with relatively good success. Now I want to move on to good yeast,
and maintaining pure cultures of that yeast. My questions are:
1) Is there a significantly better dry finishing (high or low
attenuating, I can never remember the nomenclature) ale yeast
than Chico Ale (Wyeast 1056). I have heard good things about it.
2) I plan to prepare about a year's worth of single use stock tube
slants, so I don't have to worry about too much mutation. How
stable is Chico Ale genetically. I have heard that some other
strains are quite unstable.
3) (This one is unrelated to my own yeast concerns) If the yeast
used for trappist ale is a mixture of several species and/or
strains, how would one go about making a trappist from pure
culture? Stated differently, what sort of pitching ratios of
the different strains should be used.
Comments about my past use of Red Star should be made to me personally,
but I think help with my other CURRENT problems should be posted to the digest.
Thanks for your help!
Al "Beer Nuts" Taylor
Uniformed Services University
School of Medicine
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