Mark, are you saying that an initial shaking is all that's required? Do you shale during incubation?
The only culture that I have had to shake more than once is NCYC 1333, but NCYC 1333 is a class O3/O41
Yorkshire-square culture, meaning that its O2
demands can barely be met by wort that is saturated with pure O2
. I suspect that most of the brewing strains that we use are either class O1 or class O2 (the O2
demands for class O1 strains can be met with wort that contains 4ppm dissolved O2
whereas class O2 strains require 8ppm). I know for certain that Whitbread "B" (Wyeast 1098, White Labs WLP007, and Fermentis S-04) is a class O2 strain because it is the same culture as NCYC 1026, and NCYC 1026 is a class O2 culture.
NewFlo type flocculation.
, DMS 33 µg/l, low acetic, high lactic
, diacetyl 0.42ppm only, used commercially in Tower Fermenters (continuous process), non head-forming, no estery flavour. Contains 2µ plasmid.
Note: If anyone has ever wondered why Wyeast 1098 and WLP007 produce a slightly tart beer, it is due to the strain's propensity to produce higher than normal levels of lactic acid.
 Oxygen in Brewery Fermentation, Brian. H. Kirsop, http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf