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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

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Adrian
10/18/10 12:34 PM  
Cheese Yeast?
I read a snippet online (Michael Jackson?) saying that Le Coq gets its unique flavor from an airborn yeast called Debaryomyces hansenii.

The Internet says:

Debaryomyces ( Torulaspora) hansenii is a cryotolerant (frost resistant), marine yeast, which can tolerate salinity levels up to 24%,

Cryo- and osmotolerance (pressure change tolerant) account for its important role in several agro-food processes. D. hansenii is the most common species of yeast found in all types of cheeses, unlike other species, the prevalence of which is cheese dependent D. hansenii is also common in dairies and in brine because it is able to grow in the presence of salt at low temperature and to metabolise lactic and citric acids. D. hansenii also provides proteolytic and lipolytic activities during cheese ripening.

Anyone on here try using this yeast for beer?

Ben
10/11/12 10:44 AM  
Re: Cheese Yeast?
A rather old thread I just found googling a few yeast names we've harvested from "the wild", but I've got a 3 gallon batch of my saison base beer (pils, wheat, a little acidulated, with an OG of ~11P) fermenting solely with Debaryomyces hansenii as I type. Also got a few other strains we found we're doing the same thing with. Not expecting anything earth shattering, but it's certainly interesting. :)
Nathan
01/18/13 01:53 PM  
Re: Cheese Yeast?
Ben, any update on the outcome?
reverseapachemaster
01/19/13 12:06 AM  
Re: Cheese Yeast?
I have a saccharomyces strain harvested from trappist cheese but it sounds like this is something entirely different.
 
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