Scooby wrote:But I must say there has been differences in the White lab yeast I've used and were listed as the comparisons of the Wyeast ones I was used to.
Apparently Gordon Strong talks about this in Brewing Better Beer (I need to finish the damn book at some point
). He compares WLP001, WY1056 and US-05 (all apparently of the same provenance) and notes some small differences between them. If anything this demonstrates that yeast is liable to adapt to its surroundings/handling and that we can only hope to manage it rather than control it. I recently bottom-cropped some WY1318 and washed it before giving it away, then realised that the washed stuff had been unwittingly selected for its flocculative qualities as the rest had gone down the drain, so what I gave away was
not quite WY1318 (but it was close).
