tag:blogger.com,1999:blog-8066877917844499643.post3790468227053008032..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: 19th Century Imperial Stout Tasting - Three WaysThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8066877917844499643.post-64575186136723669402017-11-03T21:08:45.352-04:002017-11-03T21:08:45.352-04:00As an aside to any one stumbling upon this article...As an aside to any one stumbling upon this article for future reference. Harvey's does indeed still contract brew the Imperial Extra Double Stout for Le Coq of Tartu, Estonia. So if if you can't find one, look for the other, they're identical. AND, the big news to us homebrewers is that the extra yeast found resident for this brew IS NOT Brettanomyces but another spoilage yeast named Debaryomces hansenii.<br /><br /><br />http://www.beerhunter.com/documents/19133-001504.html<br />http://barclayperkins.blogspot.com.au/2016/10/london-goose-day-two-part-three.html<br /><br />The 2 posts are 15 years apart, so Harveys of Lewes. Sussex has been brewing with this secondary process for sometime. Good luck culturing their strain of Debaryomces from the bottles though.Anonymousnoreply@blogger.com