White labs Tomato Sauce

[Leann ull]

It looks and feels very similar to large Mayo or ketchup sachets you get!

BB date is great and I gather viability is better as well.

Chris didn't tell me but I'm nearly certain it's a Nylon 6 or better still 12 inner layer which has the best 02 resistance, now what to do with all my old vials

[johnrm]

I think the address is funny.
Candida Street.

Probably named after the saint, not the bacteria.
https://en.wikipedia.org/wiki/Candida_(fungus)
http://www.catholic.org/saints/saint.php?saint_id=2578

[DEMPSEY]

Me thought you had designed a new beer when I read it first.

[Beermonger]

Six months from manufacturing to best before! That's great news. The only thing is that all the online yeast calcs are assuming that the viability falls off faster. Hope they'll be updated soon.

Candida Street: yeah, apparently it was called than before they moved into it. I'm sure they would have preferred Saccharomyces Street.

[dcalnan]

Didn't Chris mention that the machine they used to make the purepitch packages was built in Ireland? They look really good, and should be easier to store than the vials.

[Will_D]

Given the reduced production costs  (less processes) and packaging cost ( a contuous sausage of nylon etc tubing must be cheaper than those heavier Pet Tubes).

Talking of weight: These must be much cheaper to post/air freight than the old vials.

I would assume then that there will be a price reduction?

Or am I just nieve??

[Leann ull]

You are naive!

[Will_D]

John, as you are probaly aware the cost of packaging way outstrips the cost of the contents.
Then ther is distribution costs: based on weight or volume - whichever is the most expensive!

Think Pringles, Lucozade/Redbull and now this!

I would be very upset if the price goes up on the basis of improved shelf life due to revolutionary process/packing technology

[Leann ull]

Sorry if that came across as being rude Mr D.
Chris was kind enough in the week I spent with him to give me an insight into the costs associated this new format, the reality is that the older format is more cost effective as it's more mainstream, the executive summary is that after the initial capital investment it's cost neutral if you factor in things like WW patents.
The major point for us as Homebrewers is the increased viability and longevity of the product.
The recent increase in price is a reflection of FX and nothing to do with margins or product costs.

[Simon_]

Competition will drive prices down and there is a slew of new entrants. Prices will slowly come down

[Leann ull]

Sorry but you won't see any reductions from existing players, for new entrants entry costs are huge and plant hygiene is on a scale none of us have any comprehension of, there may be price tweaking if the dollar tanks but that's it
For me yeast is the most important ingredient and has the biggest impact on what I brew, so I want the freshest most viable product not the cheapest.

[molc]

Also, once we get a Sample, it's not hard for us to keep it alive for 7 or so reuses unless it's a yeast that's not commonly used. Couple that with club yeast banks, and a high quality product suddenly becomes quite cheap for us on our small scale.

[Leann ull]

I thought you fellas in NCB had the largest Yeast Bank on the Island in any case

[Will_D]

Probably the best yeast bank in the country

[Leann ull]

And some of it came from the estuary and not forgetting the Dollymount strain