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update to diastaticus
Some hints as to which White Labs products might be ''diastaticus'' have been deduced from the Gallone et al. study that published DNA sequencing on most of the yeast strains in the White Labs bank. However, the codes used in the Gallone paper for each strain of yeast were not defined as far as which White Labs products correspond to which code used in the study. Some of the codes have been speculated on which White Labs strains they might refer to (see [[Saccharomyces#History_of_Domestication|History of Domestication]] above). The strains from the Gallone paper that appear to contain STA1 are Beer002, Wine019, Beer092 and Beer059. The Beer059 code might correspond to WLP026 according to this speculative [https://www.facebook.com/groups/MilkTheFunk/permalink/1400297539998456/?comment_id=1908170505877821&comment_tracking=%7B%22tn%22%3A%22R0%22%7D table], which has had reports of high attenuation. It is not clear at this time whether this strain is ''diastaticus'' or not <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1400297539998456/?comment_id=1909596632401875&reply_comment_id=1910328215662050&comment_tracking=%7B%22tn%22%3A%22R9%22%7D MTF thread on STA1 gene and White Labs strains that might have it or not. Milk The Funk Facebook group. 12/07/2017.]</ref>.
When pitching a proper cell count or pitching rate of a diastaticus yeast into wort, it will fully ferment as quickly or nearly as quickly as any other brewers yeast. The problem of slow fermentation in already packaged beer is only a concern when diastaticus is introduced as a very small cell count, for example as an accidental contamination <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1982499288444942/?comment_id=1983013578393513&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Caroline Whalen Taggart. Milk The Facebook post on how quickly diastaticus ferments. 02/09/2018.]</ref>.
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