Beer Forum

This has cool info, not a lot of general application but good reading for the people wanting to control mutation in their germ lines.

http://www.newscientist.com/article/dn2 ... tants.html

Opportunist yeasts on welfare

So, this explains Congress...

A group bonded together to suck the life out of the rest of us!

Alan

The article says "The researchers found that clumping yeast could consume significantly more sucrose than the free-living variety,
giving them a clear competitive advantage."

So how come the Fuller's strain, which flocculates when you look at it too long, has less attenuation than almost any other strain?

jeffjm wrote:The article says "The researchers found that clumping yeast could consume significantly more sucrose than the free-living variety,
giving them a clear competitive advantage."

So how come the Fuller's strain, which flocculates when you look at it too long, has less attenuation than almost any other strain?

Correlation does not prove causation.

These could be two independent attributes of the Fuller's strain, no?


Adam

jeffjm wrote:So how come the Fuller's strain, which flocculates when you look at it too long, has less attenuation than almost any other strain?

On the other hand, White Labs 007 flocs and drops faster than a lot of my college girlfriends' pants and has a rather high attenuation percentage.

I'd attribute both of those sets of traits to individual strain characteristics. I'm no microbiologist, though, so I don't actually know anything.