[allmost]

Same family as the others would be my guess. Unless ‘lager’ is unique. This should be linked, later down the thread, to a previous survival thread. The yeast are replaceable.

[Bean Counter]

A beer is always in order...

[dog breath]

Alle bier ist gut! The Germans knew what to do with foreign yeast.

[decal]

Ping-a-ling

[Boogieman]

So brewing yeasts just happen to naturally live in trees that make good barrels for holding liquids? Do we need any more proof of the existence of God?

[JoSixChip]

Ahh, I’m just sitting hear drinking a cold home brew. Thinking to my self that Lager is brewed at the same temp as any other beer, rolling boil. But it is fermented at cooler temperatures over a longer period of time. Yest definitely influences the flavor of beer. But no more then grains, process or hops. I would say the largest influence on flavor is cleanliness. JMHO

[Yardstick]

I for one welcome our new yeast overlords and the beverage they control us with.

[djf]

PING!!!!

One thing that has surprised me is that how often, before I put bottles into the fridge, I pop the tops to de-compress them.

Then, when I open them a week or a month later, they have obviously still been fermenting.

From everything I have heard, all them yeasties should have been in a deep sleep at 40 degrees F.

Insomniac yeast I guess!!!!

[redhead]

As that great philosopher, Homer, said, “Mmmmmmm...beer...”