[denny]

I'm in contact with Marshall fairly frequently as a fellow experimenter.  He's aware of the shortcomings of some of his experiments, but that doesn't reduce the validity of what he does.  FWIW, this experiment will be repeated with WY1214, which is one of the most temp sensitive yeasts I've ever run across.

I don't mean to knock Marshall. In fact having read a couple of the write ups I think me makes a good effort to use fairly narrow, nuanced language in his conclusions. I am more concerned with others drawing conclusions that are not warranted.

Yep.

[HoosierBrew]

I'm in contact with Marshall fairly frequently as a fellow experimenter.  He's aware of the shortcomings of some of his experiments, but that doesn't reduce the validity of what he does.  FWIW, this experiment will be repeated with WY1214, which is one of the most temp sensitive yeasts I've ever run across.

I'm pretty curious to see how that comes out with 1214.  Yeah, that has to be one of the most temp sensitive strains out there.

[S. cerevisiae]

FWIW, this experiment will be repeated with WY1214, which is one of the most temp sensitive yeasts I've ever run across.

We have finally found something on which we both agree. The Chimay strain is like a cantankerous old mule that will kick you if it gets the opportunity to do so.  It has to be one step away from being a wild strain.

[Hooper]

FWIW, this experiment will be repeated with WY1214, which is one of the most temp sensitive yeasts I've ever run across.

We have finally found something on which we both agree. The Chimay strain is like a cantankerous old mule that will kick you if it gets the opportunity to do so.  It has to be one step away from being a wild strain.

Well...That sounds like a challenge...WY1214 is in the cart...any hints?

[Joe Sr.]

FWIW, this experiment will be repeated with WY1214, which is one of the most temp sensitive yeasts I've ever run across.

We have finally found something on which we both agree. The Chimay strain is like a cantankerous old mule that will kick you if it gets the opportunity to do so.  It has to be one step away from being a wild strain.

Well...That sounds like a challenge...WY1214 is in the cart...any hints?

Don't ferment it hot.  I'd keep it in the low 60s.

[mchrispen]

I was a bit worried as it seemed this thread started to shift toward elitism... but self corrected. Marshall is absolutely aware and open to the limitations of his experiments. The careful wording is there - but perhaps he could be more explicit with his findings... Certainly no one should translate single data point findings with serious and repeatable science. Marshall doesn't claim this level of authority. Still 'mythbusting' many of the old doctrines of homebrewing are informative and valuable.


I welcome this kind of challenging and open experimentation. Even when the findings are (most often) not definitive, one can take away something. At the least, the debate here has been productive.

[Steve Ruch]

Good news is.. if you want to brew Kolsh or clean ales,  this experiment clearly shows that WLP029 is a VERY forgiving yeast and will supply very clean characteristics over a wide range of temperatures.... so if you don't have a temp controlled fermentation, this yeast will certainly help provide clean beers at higher temps!

Good to know. I'm thinking about doing an Imperial Pilsner brewed with an ale yeast at room temperature (mid 60s).