saw this at the end of a nice article which also mentioned pH affecting alpha-amylase and beta amylase activity in a mash.
lumping STA+ and “belgian” yeasts together in this pic as consuming/breaking down dextrins???
thoughts? not from my experience with just a few belgian strains. is this partially correct or ??
No, not correct. Where is this from?
i got this as an email from omega. i did see the particular writers and technical “experts” named, and the oldest was probably 30.
I think maybe their art department turned “STA+ Belgians” (meaning STA+ saison strains) into “STA + Belgians” (appearing to mean STA and Belgian strains).
???
That makes sense to me. There’s a space between STA1 and the plus sign that should not be there. Also, this is a broad generalization. There are English strains that ferment maltotriose, wine strains that ferment maltose (K1V even ferments maltotriose to a degree), etc.
okay, my bad im guessing fully that is what it is. but that is really silly because then other belgians?? and yeah i loathe people saying “english strains = 65% attenuation max, non POF, hyper flocculators” etc
I agree, this graphic is a wild oversimplification.
The point is a good one — different strains have different abilities to consume different sugars. But I suspect you’d find as much variation within those groups as between them.
Even STA1 + saisons isn’t accurate because some strains labeled saison strains lack the STA1 gene.
It’s unfortunate that they are trying to make a good point here about how different yeasts can ferment different types of sugar but in an inaccurate way that is going to be repeated into homebrewing lore.
Why don’t you guys let them know they’re wrong? Maybe they have an explanation you haven’t thought of. And maybe not. But speculation isn’t getting us anywhere.
