![]() ![]() Whether they were used widely in distilleries is not documented, but probably they were used in DCL grain distilleries and in some malt distilleries within a reliable transport route in adjunction with a local brewer's or baker's yeast. (probably for sugar cane fermentations) and DCL L-3 (probably a variety of the standard DCL). The first Scottish pure strain whisky yeast was developed in the mid-1920s and before the WW II DCL had pure cultures of "standard" DCL-whisky yeast, DCL S.C. The M-strain is a intraspecies hybrid of S.cerevisiae (as S.cerevisiae covers the former S.diastaticus species). The name has remained the same although the properties of the strain have changed considerably from the 1930s and there most likely is some variation between different yeast manufactures despite the same name. The M-strain was introduced to Scotch whisky distilleries by DCL in 1952, but a similar Rasse M was used widely in German distilleries at least from the 1930s. The most used whisky distiller's yeast in the latter part of the 20th century was a S.cerevisiae strain called DCL M, M-strain, Quest M, Rasse M, M-1, D1 or WH301 manufactured formerly by DCL Yeast ltd and now mostly by Kerry Biosciences (Kerry Group bought Quest Ingredients in 1998). rties.html" onclick="window.open(this.href) return false " rel="nofollow I just found out I can buy Thomas Fawcett Peated Malt at a great price. ![]()
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