I wondered if there was a difference. Many times it has been said that the Chico yeast is from Ballantine. Ken Grossman has stated that he really does not know the original brewery, as it came from Siebel. It could have Ballantine as the origin, but has adapted to the SN brewery, and the large cylindrical tanks (does not take long from what was stated in "Yeast").
Thanks for the reply.
Yeah, I'd heard for years that the yeasts sold as "Chico" were the Ballantine strain, and the flavor and fermentation profiles seem similar based on my past experience...except that having worked before with what I knew with good certainty was the original Ballantine strain, I always thought it odd that the "Chico" didn't flocculate nearly the same way.
I haven't met Al B. (East Coast Yeast's 'ranch foreman') even though he lives probably no more than 5 miles from me, but in conversations with Joe Bair (Princeton Homebrew), apparently Al B. is of the opinion that the Old Newark is different enough that it likely isn't even related to the Chico (maybe ninab
can corroborate that?).
I've already done a couple of batches of my take on BIPA using the yeast, and so far the beer is tasting mighty fine, but since the authentic BIPA recipe calls for 8-12 months of aging, I'll wait for pronouncement of my final result. I feel good enough about it though that I have already planned for several more double batches in the coming month or two to ensure there is plenty to age properly, since I expect that some of what I've already made will be consumed a bit younger.
I can sometimes be impatient as anyone.