Author Topic: WY1028 and Sulphur  (Read 1434 times)

Offline mabrungard

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Re: WY1028 and Sulphur
« Reply #15 on: October 22, 2015, 07:45:11 PM »
I like 1028 for my Am brown ale since it lends a minerally note to the beer. I've not noticed a sulfur note in the many times I've used it. Since you have a copper IC, you shouldn't be copper deficient. I've got to believe that this flaw will clear up pretty quickly.
Martin B
Carmel, IN

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Foam Blowers of Indiana (FBI)

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Offline Stevie

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Re: WY1028 and Sulphur
« Reply #16 on: October 22, 2015, 07:46:15 PM »
And it blows off like mad.

Why does Wyeast label it London Ale yeast if its roots were in Burton?

S. cerevisiae

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Re: WY1028 and Sulphur
« Reply #17 on: October 22, 2015, 07:59:19 PM »
Why does Wyeast label it London Ale yeast if its roots were in Burton?

How Wyeast names came about boggles my mind sometimes.  After all, they named the prototypical German tetraploid strain Wyeast 2124 Bohemian Lager.  If W-34/70 is indeed the Frohberg strain, then it originated in Grimma, Saxony.