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OT: A recipe for Schlenkerla helles [yeast]

Posted by barry on 2013-10-24 06:32:28

I talked about yeast with Robert (Robesbierre) because I was surprised that the Zoigl brewers don't keep the yeast from the last brew to use with the next (presume this is the 'slurry' referred to).  In both Eschawo and Neuhaus, they obtain yeast from Wurth because the brewery has a full-scale yeast propogator capable of producing fresh beer yeast.  Similarly, Robert gets yeast from Fassla because he reckons that they have a really good propogation process. In the UK, it was traditional for brewers to keep the same yeast going for generations in order to maintain the quality and taste of the various beers (don't know whether this is still the case).  However, Robert suggested that yeast emanating from the untergarig method wasn't not suitable for continuous use.  I wasn't aware of this and assume that, by the time the full lagering process is complete, it has exhausted its capability.

Followups:

OT: A recipe for Schlenkerla helles [yeast] by mike004 on  2013-10-24 09:55:42

OT: A recipe for Schlenkerla helles [yeast] by Nick B. on  2013-10-25 04:30:53