Very interesting, thanks for the link.I just watched this video on yeast, looks pretty informative and something that I'm going to have a look at more than once.
I wonder if they have people going through filtered and pasteurised bottles looking for that one lonely cell that made it through?4:40 he talks about bringing back the 1469 West Yorkshire. Says it was easier to make the yeast than to reply to 30 emails a day.
I have always wondered how yeast makers get the strains, thinking that there would be some sort of propriatary protection in place. Apparently not. They scavenge the yeast from enough bottles to get a representative sample of the yeast, then its yours to sell.
:icon_offtopic: Kind of....And great to hear diacetyl being described as BUTTER. So many people think caramel flavours are diacetyl.