What country is your brewery located in?
What is the most important characteristic when selecting a yeast strain? Select only one answer.
Fermentation speedFlocculation (if applicable)Ability to ferment over a wide range of temperaturesAlcohol toleranceProduction of aromatic compounds (esters, phenolics)Lack of off-odors (such as H2S, acetyldehyde, diacetyl)Unique characteristicPriceTimes repitchedOther
Other
Do you set your brew schedule around yeast availability?
YesNo
Do you currently use Active Dried Yeast?
Why do you currently use or not use Active Dried Yeast?
Is a reduction in lagering and maturation appealing to you?
How much beer did you produce over the previous year?
< 1000 hL1000 – 2000 hL2001 – 5000 hL5001 – 15000 hL15001 – 50,000 hL50,001 – 100,000 hLMore than 100,000 hL
Do you propagate your own yeast?
What yeast strain do you use most often?
What is the most positive attribute regarding this strains performance? Select only one answer.
On average, how many times do you repitch this yeast strain?
1-34-67-910–1213–1516+
What yeast strain have you experienced problems with?
What would you like to see improved with this strain? Select only one answer.
Fermentation speedFlocculation (if applicable)Ability to ferment over a wide range of temperaturesAlcohol toleranceProduction of aromatic compounds (esters, phenolics)Off-odors (such as H2S, acetyldehyde, diacetyl)Unique characteristicTimes repitchedOther
What is the most common problem you see with your yeast strain(s)? Select only one answer.
Fermentation speedFlocculation (if applicable)Inability to ferment over a wide range of temperaturesLow alcohol tolerancePoor production of aromatic compounds (esters, phenolics)Production of off-odors (such as H2S, acetyldehyde, diacetyl)Other
