Topic: Delta-gisten (Where to find?)

[Wamser]

Dear friends...

I was reading some messagens of forum and found recipes with yeast Delta X, Delta V. ..
what is this yeast? have somewhere to buy, manual ...?

what type beer I can make? Someone can send to me this yeast?

Thank's, Wamser

[Jacques]

Sorry Warmer. The Delta yeasts are no longer available.

[Hopmans]

Isn't it Fermentis nowadays?

[Wamser]

Sorry Warmer. The Delta yeasts are no longer available.

[Wamser]

Isn't it Fermentis nowadays?

I dont know...

[Jacques]

Isn't it Fermentis nowadays?

No. This was yeast propagated by a Dutch guy (Sander Maasen).

[Wamser]

No. This was yeast propagated by a Dutch guy (Sander Maassen).

Is there a substitute?

[Oscar]

Is there a substitute?

Why ? If in a recipe a certain yeast is used, you kan easily use another yeast. A good recipe wil not yet make a good beer...It takes a lot more than just a good recipe to make good beer...

[Jacques]

Is there a substitute?

Yes, the Wyeast yeast collection.

[hansHalberstadt]

To explain a bit more:
The delta yeasts were indead selected and propagated by Sander Maassen when he was member of Triple-W (home brewing club) in Nijmegen at the period around 1995. I was also member of Triple-W at that time. (I still am at this moment). We had a lot of recipes published with these delta yeasts. It started with the delta-X yeast that was indead a very good one with high fermentation grade and neutral taste, however a disadvantage was that it produced a lot of foam that came outside the fermenting vessel. At this moment I have all these yeasts still on agar tubes, (delta x,v,t,p,e,w,m) however I believe that other yeasts are at least as good. By the way deltaM is the "wiekse witte gist"
One thing I really want to know is where the deltaX yeast comes from, but Sander never wanted to tell.
HansH      

[RobinB]

Hey Hans!
That is very interesting!

I'd be interested in samples from these strains, just at least to add them to my freeze stocks?
It would be a pity if these strains get lost...

[hansHalberstadt]

In some special cases I can provide this, but as you probably understand, it would take a lot of time to do this on a regular basis. Please sent me a personal message if you are really interested.
HansH

[Hopmans]

One thing I really want to know is where the deltaX yeast comes from, but Sander never wanted to tell.

Can't we torture him?
 

[Adrie]

It started with the delta-X yeast that was indead a very good one with high fermentation grade and neutral taste, however a disadvantage was that it produced a lot of foam that came outside the fermenting vessel.

I bet it's the Uerige strain (Wyeast 1007).

True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

[hansHalberstadt]

I bet it's the Uerige strain (Wyeast 1007).

We can find out if someone is able to make a DNA profile of both? I assume we have some people here that are able to do this.
Although it is a yeast with a rather neutral taste there is a special taste and flafour component especially when making a beer with a somewhat higher alcohol. Everyone who brewed with deltaX will recognize this.  
HansH.

[Wamser]

we can find out if someone is able to make a DNA profile of both? I assume we have some people here that are able to do this.
Although it is a yeast with a rather neutral taste there is a special taste and flafour component especially when making a beer with a somewhat higher alcohol. Everyone who brewed with deltaX will recognize this.  
HansH.

Can You send to Brazil this DNA???

[hansHalberstadt]

In the meantime I found an overview in the 'Triple-W jaarboek' about the delta yeasts (propagated by Sander Maassen around 1995):

Delta X: light topfemented beers (not aromatic) Kolsch, alt
Delta E: slightly aromatic, Ales
DeltaV: heavy beers (slightly aromatic) Triples and doubles
DeltaT: High alcoholic, aromatic, dry beers
DeltaW: heavy beers (aromatic) Triples and trappist
DeltaM: Belgian white beers (Wiekse witte yeast propagated by Marcel Straetemans)
DeltaO: bottom fermented beers


DeltaP: bottom fermented beers  (taken from tsjechie from  pilsener brewery by Angelo Tielen)

HansH 

[RobinB]

Very nice Hans!
Could you also give recommandations of Wyeast substitutes on basis of these descriptions and your experience with these yeasts?

[hansHalberstadt]

Could you also give recomandations of Wyeast substitutes on basis of these descriptions and your experience with these yeasts?

For substitutes I really have no idea. I have experience with delta X and delta M. and I think I also brewed once with delta E and delta T but I don't know the results anymore. At least dalta X is a yeast that gives a very neutral taste for not too strong beers. For strong beers the taste was sometimes describes as 'soapy'. In the beginning of Triple-W history there was only delta X so we brewed all beers with it. One disadvantage was the very dense foam during fermentation and the floating yeast cells at the top. Delta M gives a really nice 'witbier' I assume there are some Triple-W members that have experience with these yeasts and also read this forum.
HansH

[Herman]

I brewed some beers with these yeast, while being a member of beerclub 't Wort Wat. These yeasts were probably as good as the ones you can buy from Fermentis. I thought it was a pity when these yeasts ceased to exist.

[hansHalberstadt]

I bet it's the Uerige strain (Wyeast 1007).

Kwam dit toevallig weer tegen.
Adrie, hoe weet je dit zo zeker?
HansH