[tschmidlin]

you mean like the wet hopped Black Pale Ale I brewed with bottom fermenting yeast? I did a secondary fermentation too! 

Yes! 

[euge]

[quote author=richardt link=topic=10920.msg136295#msg136295 date=1329244998

Purists will still say that lager yeasts (S. pastorianus, nee S. carlsbergensis) can fully metabolize melbiose, raffinose, etc. and are genetically distinct from ale yeast (S. cervesiae).  Other lager yeast strains include S. bayanus and S. uvarum.  Anyone who has watched the hypnotic effects of active fermentation (of any yeast type) in a clear fermentor will agree that there's a lot of movement during fermentation, so it's probably time to stop using the inaccurate terms "top-fermenting" and "bottom-fermenting."
[/quote]

Maybe "cold and warm" fermenting yeast? I guess warm is just relative as I don't think 68 is but 65 is when my heater comes on.

[tschmidlin]

Maybe "cold and warm" fermenting yeast? I guess warm is just relative as I don't think 68 is but 65 is when my heater comes on.

Lager yeast will ferment warm too.  And then where do you put the Belgian strains?  Cold, warm, and warmer?

[euge]

Maybe "cold and warm" fermenting yeast? I guess warm is just relative as I don't think 68 is but 65 is when my heater comes on.

Lager yeast will ferment warm too.  And then where do you put the Belgian strains?  Cold, warm, and warmer?

Well they all can ferment warm. Maybe we should just stick to ale and lager but drop the top and bottom nonsense.

[morticaixavier]

Isn't there a genetic marker that differentiates the two types? the ability to metabolize a particular kind of sugar right?

[tschmidlin]

Well they all can ferment warm. Maybe we should just stick to ale and lager but drop the top and bottom nonsense.

sure

Isn't there a genetic marker that differentiates the two types? the ability to metabolize a particular kind of sugar right?

Yes, raffinose is commonly mentioned as something lager yeasts can ferment but ale yeasts cannot.

[morticaixavier]

Well they all can ferment warm. Maybe we should just stick to ale and lager but drop the top and bottom nonsense.

sure

Isn't there a genetic marker that differentiates the two types? the ability to metabolize a particular kind of sugar right?

Yes, raffinose is commonly mentioned as something lager yeasts can ferment but ale yeasts cannot.

I suppose raffinose tolerant and raffinose intolerant is a little cumbersome in everyday conversation though.

[tschmidlin]

I suppose raffinose tolerant and raffinose intolerant is a little cumbersome in everyday conversation though.

Both tolerate it, but only one can use it as a carbon source.  Competent is a more correct word, but still awkward.

Lager and ale are good enough in most cases.