Originally posted by HornyDevil
About 15 years ago when New Knoxville was brewing, they were at something like the 647th generation using Ringwood. The head brewer admitted that it was not an easy strain to use and was best used in an open fermentation set up. He told me that they had to dump about six or seven first generations until they yeast settled in with the proper flavor profiles that the yeast could produce. It’s a horrible yeast in it’s first few generations. That’s the only case I know of repeated re-use of yest. The yeast was top-cropped for the next brew. All of the other breweries I know of go about 6-7 generations with all of their strains.
Originally posted by SpringsLicker
Wow. That’s quite a few generations. I’d wager that there are some German breweries with similar procedures.
BTW, my initial post should read "genetic DRIFT" not "genetic SHIFT".
Homebrew Shops - A collection of homebrew shops and supply houses submitted by RateBeer readers
Homebrewing Articles - RateBeer Magazine's homebrewing department
Homebrew Recipes - Experiment, share and post your own homebrew recipes