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As far as I'm aware chlorine and chloramine are primarily contraindicated when all grain brewing.
There is one very famous wine yeast that is both POF negative and can ferment maltotriose. It is probably the largest selling wine yeast strain in the world. It is Lalvin K1-V1116. It was used in a beer kit for several years and it was the yeast of choice in a Canadian brew pub for several years.
The key will be to give them an abundance of maltotriose, so that as soon as one cell mutated to use it it would have a large competitive advantage over the other cells in the culture.
Apologies for the thread drift, but does anyone have experience using wine yeasts to do a FFT?
But that's coming from me in Colorado where it's 40+
I'd probably turn on my outside spigot for my wort chiller...I just have to make sure I turn it off when I'm done.
Sadly, links inside of posts don't seem to be called out with their own css class.