My favorite local brew-pub has a standing offer to share their yeast with homebrewers; bring in a jar & they will fill it for you.
Aside from the obvious "it's free," why is their yeast desirable? How does it differ from yeast I might buy at my local brewery supply store, and where did they get it from?
This question is related to this question about the effects of yeast on a recipe, but I'm also interested in:
- The details of where yeast comes from
- How to identify a desirable yeast
- How to pair it with a specific recipe
- How strains of yeast evolve, or how to create/grow (not sure it this makes sense) a yeast that has the desired properties for your specific recipe