« on: August 22, 2016, 05:05:42 PM »
Didn't PETA propose something creepy like that? I think it was breast milk ice cream.
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Pretty sure saison is French.
Saison comes from Wallonia, which is in southern Belgium.
I look forward to trying this yeast.
Alcohol tolerance, like recommended fermentation temp and attenuation rating, should be taken with a grain of salt. There is almost no yeast I know of that won't go to at least 10%. I've gone to 12+% with US05.
In general, your idea is close to true. But it depends on the fermentability of the wort and how much yeast you pitch. For a high gravity beer, made with a highly fermentable wort and pitched with plenty of healthy yeast, it should be a problem.
Then again how many homebrewers let their beer sit around for long enough to become oxidized?
And, I have disagreed with Denny for years on this. As someone who has pitched on top of yeast cakes for years, I can emphatically say that English ale and German weissbier yeast character drops dramatically with later generations. The Belgian yeast, not so much.
It was documented in the HBD maybe 15+ years ago that weissbier yeast loses it's character and is not a good candidate for repitching.
A good list, but I would quibble with the liquid vs. dry yeasts. I would agree that they are equivalent for neutral yeasts (lagers, American ale), but for those styles where you want the yeast to produce esters and phenols, such as Belgians, British, and German weissbiers, I find all the dry yeasts lacking compared to the liquid varieties that are available.
That being said, I can't distinguish for certain which variables specifically are most leading to awesome lager (is it the oxygen? The fermentation schedule? The Spunding? The natural lagering?). I'm planning to brew up a s*** ton of Helles soon so maybe I'll throw one batch in there with zero-care given to O2 and see how it shakes out.
I've tried to avoid the threads, but has anyone doing the LODO process done a side-by-side or triangle yet? My recollection is not.
Not as far as I know.
There doesn't seem to be a consensus yet. Denny has been cautious but has also said he thought he detected smoother beer. A few others have thought there was an improvement but then backed off when doing side-by-side tests. I absolutely notice softer, smoother beer (ale and lager) and if it's conformation bias, then CB must be a very powerful thing. If this is all in my head, I need to have my head examined.
Commenting is pointless without knowing the context.