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{P}henolic {O}ff {F}lavor… very few POF+ yeasts are used in brewing but a number of wine yeasts are POF+.
Quote from: pete b on September 29, 2014, 06:07:52 pmAre cold tolerant strains less preferable?No, but cold tolerant strains tend to be Saccharomyces bayanus (S. bayanus), not Saccharomyces cerevisiae (S. cerevisiae). Champagne yeast strains belong to the S. bayanus species (EC 1118 is good down to 45F). Lager yeast (Saccharomyces pastorianus) is now believed to be the result of a hybridization event between S. cerevisiae and a Patagonian yeast species known as Saccharomyces ebayanus.QuoteWhat is POF?Phenolic Off-Flavor PositiveHefeweizen strains are POF+. Belgian strains tend to be POF+. There are many English strains that are POF+. I am sensitive to phenols; therefore, I am not a fan of POF+ strains.
Are cold tolerant strains less preferable?
What is POF?
Quote from: S. cerevisiae on September 29, 2014, 07:47:07 pm Lager yeast (Saccharomyces pastorianus) is now believed to be the result of a hybridization event between S. cerevisiae and a Patagonian yeast species known as Saccharomyces ebayanus.Got it. I like most of those strains in the right context but am all to familiar with them appearing in the wrong place in too warm fermentations. I'm sorry but not surprised that ebay now has their own yeast strain.
Lager yeast (Saccharomyces pastorianus) is now believed to be the result of a hybridization event between S. cerevisiae and a Patagonian yeast species known as Saccharomyces ebayanus.
Quote from: pete b on September 29, 2014, 08:27:55 pmQuote from: S. cerevisiae on September 29, 2014, 07:47:07 pm Lager yeast (Saccharomyces pastorianus) is now believed to be the result of a hybridization event between S. cerevisiae and a Patagonian yeast species known as Saccharomyces ebayanus.Got it. I like most of those strains in the right context but am all to familiar with them appearing in the wrong place in too warm fermentations. I'm sorry but not surprised that ebay now has their own yeast strain. It's actually a typo. The species is S. eubayanus. And recent research suggests that it may be of Tibetan origin, rather than Patagonian:http://www.sciencedirect.com/science/article/pii/S0960982214004692
Quote from: anthony on September 29, 2014, 07:33:35 pm{P}henolic {O}ff {F}lavor… very few POF+ yeasts are used in brewing but a number of wine yeasts are POF+.Actually, quite a few brewing strains are POF+. In fact, as I mentioned above, many British strains POF+ to some extent. True POF- strains do not throw phenolic flavors when fermented really warm. Lager strains are generally never POF+. They just throw other types of trash when fermented warm.
Quote from: S. cerevisiae on September 29, 2014, 07:54:43 pmQuote from: anthony on September 29, 2014, 07:33:35 pm{P}henolic {O}ff {F}lavor… very few POF+ yeasts are used in brewing but a number of wine yeasts are POF+.Actually, quite a few brewing strains are POF+. In fact, as I mentioned above, many British strains POF+ to some extent. True POF- strains do not throw phenolic flavors when fermented really warm. Lager strains are generally never POF+. They just throw other types of trash when fermented warm.There are a number of yeast strains, isolated from breweries, that are POF+. I stand by my original comment that in modern breweries, the vast majority of yeasts in use are, in fact, not POF+.
This thread shows how gullible I can be. I actually thought ebay had yeast now
Quote from: klickitat jim on September 30, 2014, 02:49:42 pmThis thread shows how gullible I can be. I actually thought ebay had yeast nowI could totally see you searching for it as well. Heh, heh.....