Home of the BrewNosers

Garrison and Boxing Rock ship their Double IPA's as unfiltered. Has anyone tried to culture their yeast or have any intel regarding the strains? I wonder if they are unique or commercially available.

I have never heard of any of the locals having their own unique strains. I have seen over the years that Propeller uses Ringwood Ale in most of their beers. I know Big Spruce uses mostly Nottingham, with US-05 in a few of the specialties.

The fact Big Sprice uses dry yeasts makes me feel validated somehow haha

I'd say lots of places use dry yeast. Personally, if I was going to use yeast from a brewery in Nova Scotia, there's only one source I would trust....

mr x wrote:I'd say lots of places use dry yeast. Personally, if I was going to use yeast from a brewery in Nova Scotia, there's only one source I would trust....

???

Keith wrote:

mr x wrote:I'd say lots of places use dry yeast. Personally, if I was going to use yeast from a brewery in Nova Scotia, there's only one source I would trust....

???

That's right.

I don't trust myself enough to reuse yeast

Uncle Leo's uses bricks of US-05 according to Rebecca

jtmwhyte wrote:Uncle Leo's uses bricks of US-05 according to Rebecca

makes sense, but im sure they used something else for the weizen

CorneliusAlphonse wrote:

jtmwhyte wrote:Uncle Leo's uses bricks of US-05 according to Rebecca

makes sense, but im sure they used something else for the weizen

Yes, they use wb -06. We had a good chat about them wanting to potentially propagate liquid yeast in the future

Wb06, cool! Thanks for that info. I had crappy luck with a wheat beer this summer but if they use wb06 I can't blame my yeast choice!

Yeah I'd say most of the smaller breweries aren't equipped to deal with liquid yeasts on the scale they need. Equipment, handling, know how, etc. On a homebrew scale it's easy to do up a 2 litre starter but when you need a 50 - 100L starter it's a bit more complicated. That and any sanitation or contamination issues could cause them serious problems and $$.

It's just so much easier to pitch bricks of dry yeast and the products available are really good.

Also, these guys can order pitchable yeast cultures from the yeast companies at the size they need but I'm pretty sure the costs are much more then the comparable cell counts of dry yeast. That and we're in BF nowhere so shipping and availability are probably issues. It's not like we're in California.

When garrison brewed the schwarzbier they ordered a big culture of liquid yeast, I'm pretty sure it was from white labs. Then they made a starter of a few hundred litres from some left over wort.

I thought that Nash mostly used dry yeasts too, or did at the Hart and Thistle anyway... Greg?

I think a surprising number of commercial operations use dry yeasts. Check out this thread on Probrewer: http://discussions.probrewer.com/showth ... ied-yeasts" onclick="window.open(this.href);return false;

And I was interested to note on Jamil's show that 21st Amendment in the US uses S-05 and 1056 interchangeability in their beers. (One of their breweries does not lend itself to repitching, so they use S-05.)

jason.loxton wrote:Check out this thread on Probrewer: http://discussions.probrewer.com/showth ... ied-yeasts" onclick="window.open(this.href);return false;

Interesting thread for sure! It hadn't occurred to me that liquid yeast is difficult to use at larger scales. Now I wonder about the techniques used by breweries that do use liquid.

I've been using US-05 with great results, but I feel compelled to dive into the world of liquid yeast. I might hold off until I can procure some Conan