The return of our Experimental v-series, DIPA v20 is inspired by a presentation at BeerX by Alix from Lallemand. Lallemand undertook a study of the natural thiol releasing potentials of various different yeast strains they develop. They found that their lager strain, Diamond, was capable in controlled lab settings of releasing 3SH heavy (grapefruit, citrus) thiols - 2-3 times more than their other yeasts. This got us wondering - what if?What if we used this yeast, in conjunction with hops which
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