Let's Discuss Dry Yeast

[TXFlyGuy (Bel Air Brewing)]

@Saccharomyces

@TXFlyGuy

Ok, that’s fine. So nothing we have done for over 3 decades can be considered sterile. No big deal, I guess.
Did not know that you had to hit 250 degrees.

For lack of a better description, wort is pasteurized at the end of the boil, meaning that all vegetative cells have been killed. The wort is sterile enough for making beer, but not sterile enough for propagating pure cultures.

So does this mean my 12th, 14th, or 20th harvested yeast slurry is no longer true to the 1st generation?