Ontario District

The document explores the challenges associated with the yeast Saccharomyces diastaticus in brewing, particularly its ability to produce excessive attenuation through glucoamylase enzymes. This can lead to increased alcohol content, off-flavors, and over-carbonation, raising the risk of bottle explosions. Nate Ferguson from Escarpment Labs discusses risk reduction strategies, including formulating beers with lower dextrin content and employing PCR testing for the STA1 gene to manage these risks. The text also emphasizes the importance of proper cleaning and inspection of brewing equipment to prevent contamination, especially given the rising popularity of saison yeast strains that can harbor diastaticus.