From the HBD Archive
From: hsfmsh!hsfdjs!suurb@sfsun.West.Sun.COM (Dave Suurballe)
Subject: Sierra Nevada yeast culturing
Date: 1990-02-28 17:10:06 GMT

Steve Harrison at Sierra Nevada tells me that they use one strain of
yeast for both fermenting and bottling. They filter before bottling
to remove protein and dead yeast and then repitch for bottle conditioning.

My own opinion is that Bigfoot Ale is the worst choice of the Sierra
Nevada product line to get yeast from, that their weaker beers are
better choices. Nevertheless, it's all the same yeast.


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