Interesting. I still have to wonder why add enzymes to the wort instead of properly mashing the wort at lower temps to improve fermentability?
It is Saccharomyces cerevisiae thus beer yeast.
Neither company uses as strain of diastaticus but the test will come up positive because the test for the diastaticus strain usually is one that looks for the presence for the enzyme that is added to these 2 yeast products to help with fermentability.
Wrong - S. cerevisiae ....
as I understand it, some yeasts respond positive to STA1 gene without being diastaticus
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