[fredthecat]

saw this at the end of a nice article which also mentioned pH affecting alpha-amylase and beta amylase activity in a mash.

lumping STA+ and "belgian" yeasts together in this pic as consuming/breaking down dextrins???

thoughts? not from my experience with just a few belgian strains. is this partially correct or ??

[reverseapachemaster]

No, not correct. Where is this from?

[fredthecat]

No, not correct. Where is this from?

i got this as an email from omega. i did see the particular writers and technical "experts" named, and the oldest was probably 30.

[Drewch]

I think maybe their art department turned "STA+ Belgians" (meaning STA+ saison strains) into "STA + Belgians" (appearing to mean STA and Belgian strains).

 

[erockrph]

I think maybe their art department turned "STA+ Belgians" (meaning STA+ saison strains) into "STA + Belgians" (appearing to mean STA and Belgian strains).

 

That makes sense to me. There's a space between STA1 and the plus sign that should not be there. Also, this is a broad generalization. There are English strains that ferment maltotriose, wine strains that ferment maltose (K1V even ferments maltotriose to a degree), etc.

[fredthecat]

I think maybe their art department turned "STA+ Belgians" (meaning STA+ saison strains) into "STA + Belgians" (appearing to mean STA and Belgian strains).

 

okay, my bad im guessing fully that is what it is. but that is really silly because then other belgians?? and yeah i loathe people saying "english strains = 65% attenuation max, non POF, hyper flocculators" etc

[Drewch]

Also, this is a broad generalization.

okay, my bad im guessing fully that is what it is. but that is really silly because then other belgians?? and yeah i loathe people saying "english strains = 65% attenuation max, non POF, hyper flocculators" etc

I agree, this graphic is a wild oversimplification. 

The point is a good one — different strains have different abilities to consume different sugars. But I suspect you'd find as much variation within those groups as between them.

[reverseapachemaster]

I think maybe their art department turned "STA+ Belgians" (meaning STA+ saison strains) into "STA + Belgians" (appearing to mean STA and Belgian strains).

 

Even STA1 + saisons isn't accurate because some strains labeled saison strains lack the STA1 gene.

It's unfortunate that they are trying to make a good point here about how different yeasts can ferment different types of sugar but in an inaccurate way that is going to be repeated into homebrewing lore.

[denny]

Why don't you guys let them know they're wrong? Maybe they have an explanation you haven't thought of. And maybe not. But speculation isn't getting us anywhere.