I started my first fermentation using Torulaspora delbrueckii that I got from White Labs WLP603
Seeing as there are not that many people using this genus of yeast I thought I’d start a thread devoted to it.
I have my first batch of beer going at the moment using Torulaspora (pronounced toe-rule-a-spore-a).
This blog post by Dave Bleitner of Off Color Brewing is one of the most informative about the genus.
“Our early trials of beers utilizing mixed fermentation including Torulaspora yeast featured unique notes of fruit cocktail, specifically lychee, papaya, apple, peach, apricot, and pineapple. Some of these fruit notes are uncommon in beer fermented with only Saccharomyces strains as they derive from certain types of ethyl esters, ethyl decanoate and ethyl dodecanoate.”
If that isn’t tantalizing enough for you to try how about the fact that…
“Domesticated Torulaspora yeast is limited in its ability to ferment beer as it cannot metabolize maltose, the main sugar contained in beer wort.* Because of this, domesticated Torulaspora yeasts will only create a partially fermented beer in standard brewers wort when mono-fermented. Once it metabolizes the sucrose, glucose, and fructose, fermentation halts. Torulaspora’s ability to ferment simple sugars but not common beer wort sugars is likely a reason it has found some use in wine but not beer. In order to complete fermentation and create a standard strength beer, the wort must be mixed fermented with a yeast that can metabolize higher chain sugars. This is not as easy as it sounds, as mutual inhibition exists between these two strains when competing for nutrients in the same beer wort.*”