Snarfangel: Some people claim they are trying to make the world a better place. These scientists are really doing it!*sniff* They make me so proud!
Elzar: The perfect yeast was invented already: Wyeast 1968.../ brewer geek// Ninkasi uses it for everything
And while the genetic tools already exist to create new yeasts artificially - by splicing genes from one to another - because of the longstanding stigma associated with genetically modified foods, there is no market for them."Right now we have a few hundred genetically modified yeast strains patiently waiting in our laboratory's freezer," said Jan Steensels, a microbiologist with the Belgian lab, "but most brewers and consumers don't want anything to do with them." The data from the genomic project could allow researchers to design and breed new brewing yeasts without resorting to genetic modification.By knowing which genes to track, and using computers and robotics to speed the process, a researcher could mate two different yeast strains thousands of times until, by chance, they produced an offspring with the perfect combination of genetic characteristics. "So let's say there's a yeast that produces an amazing fruity aroma in beer, but can't ferment past 3 percent alcohol," said Chris E. Baugh, a microbiologist at Sierra Nevada Brewing Company in Chico, Calif., who is not involved in the project. A scientist who understood the genetics, he continued, "could then breed it with a more alcohol-tolerant strain."
DenisVengeance: At Santa Clara Valley Brewing we use White Labs 090 for our IPA. Ferments out quick and clean./Got a barrel-aged all-Brett seasonal coming out soon though.
Manfred J. Hattan: DenisVengeance: At Santa Clara Valley Brewing we use White Labs 090 for our IPA. Ferments out quick and clean./Got a barrel-aged all-Brett seasonal coming out soon though.I'm curious. How often does an ethical brewer buy yeast from someone like White and Wyeast? On the one hand, you want them to get paid for doing all the work to strain all those yeasts and classifying them and having it available and all that. On the other hand, at the bottom of the fermenter cone is all that yeast, perfectly cromulent and just itching to do another batch of beer, and with not too much care you could keep it alive forever. Do you ever just say, "Look here's a few bucks but save the shipping -- your yeast is already in our wort?"
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