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Author Topic: dry yeast strains  (Read 1186 times)

Offline homoeccentricus

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dry yeast strains
« on: February 26, 2016, 04:49:17 am »
I don't remember where, but I read somewhere that not all yeast strains have the (survival?) properties to be turned into commercial dry yeast. This would explain, for instance, why there is no dry version of the Westmalle yeast on the market, or why there are some weird dry yeasts on the market.

Is this true? If so, why? Which properties would yeast need to have to survive the drying process? Or are there other factors that play a role here?
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Offline denny

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Re: dry yeast strains
« Reply #1 on: February 26, 2016, 09:22:04 am »
AFAIK, yes, it's true.  Although I'm not biologist enough to tell you why.
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Offline euge

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Re: dry yeast strains
« Reply #2 on: February 26, 2016, 09:27:34 am »
The process is tricky and not all strains are suitable according to an interview with M. White IIRC. But pretty much all of the major strains/type are represented and more have appeared over the last 6 years or so.
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