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01-04-2008, 05:01 PM
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#21
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Senior Member
Join Date: Nov 2006
Location: Central PA
Posts: 5,200
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Quote:
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Originally Posted by pjj2ba
I'll ask the guy in the Mushroom lab down the hall about this. I'm not a huge fan of Oyster mushrooms, but the Matsutake could be interesting. Maybe next time I brew, I could make a little extra wort and try it. I can probably get any mushroom spawn I want from down the hall.
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Or you can come to my place from the spring to the fall and we be sure to get some Oyster.  TERRIBLE year here for Matsutake!
As to the OP, Yeah I dunno, sounds interesting. I am a fan of strange things. It would be a pain though, and I am not sure of the benefit?
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Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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01-04-2008, 05:04 PM
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#22
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Senior Member
Join Date: Nov 2006
Location: Central PA
Posts: 5,200
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Quote:
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Originally Posted by pjj2ba
I did find a paper on using spent brewery grains for up to 50% of the matrix used to cultivate Oyster mushrooms
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Yeah they grow on just about anything it seems. I get monthly emails from mushroomworld and have read articles where the medium is anything from banana leaves to sawdust to well, anything really .
__________________
Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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01-04-2008, 05:31 PM
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#23
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Senior Member
Join Date: Sep 2007
Location: Steelers Country
Posts: 231
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yummmm... Magic Mushroom Maibock. Sounds like an award winner to me!
-J
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01-04-2008, 10:20 PM
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#24
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Senior Member
Join Date: Sep 2007
Location: Behind the zion curtain
Posts: 941
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Sure, under anearobic conditions you'll get ethanol...what we got here is one of them facultative anaerobes.
That doesn't mean it will taste good, though. You can make hooch a lot of ways.
By the way, ever had manchurian mushroom tea?
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01-04-2008, 11:35 PM
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#25
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Senior Member
Join Date: Mar 2006
Location: Salem, OR
Posts: 886
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I wonder how much a difference each mushroom variety would impact a brew. I'd like to brew with Chanterelle.... mmmm..... My FAVORITE!!!
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(  SIDE NOTE: I know people who go out and pick them every year. Always get about a pound each year from the "rejects" the mushroom buyers don't want. Ohhh, just fried with butter and garlic they are the best thing in the world!!! Hope I don't hijack the thread but I just love chanterelles SOOO MUCH!!!!!!.... )
__________________
"I feel sorry for people who don't drink. They wake up in the morning and that's as good as they're going to feel all day." -Dean Martin
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Originally Posted by TheFlyingBeer
...no sense hauling empty carboys around when full ones take up just as much space. :)
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01-05-2008, 01:53 AM
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#26
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Member
Join Date: Aug 2007
Posts: 73
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Quote:
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Originally Posted by pjj2ba
Just because it is published doesn't mean it's true! The work needs to be independently replicated. I'm not ready to just assume that if I do this anerobically, it will produce ethanol. I want to see for myself that ethanol is produced - especially due to the lack of corroborating scientific papers (which could just be because no one has tried yet) (I looked).
I'm not sure I understand your last paragraph. Yeast are a perfectly fine fungi and behave for the most part as such. The yeast when we brew are haploid and only have sex when a different mating type is present. The strains we buy and use are of a single mating type (could be either one though), and as such, no sex, just cell division. Now with Farmhouse/wild brews you may have some sex going on as you may end up with strains of different mating types. In this case the two different strains will fuse to make a diploid cell which then will undergo meiosos, and form 4 SPORES (in an ascus, just like morels do - they're both Ascomycetes). I don't see any disadvantage, there's plenty of genetic variability available in the fungi used it the quoted paper. You typically don't want genetic variability within a given batch (Farmhouse/wild brews excpeted). We use pure, single mating type cultures. Now for different beers, using different strains is good.
I did find a paper on using spent brewery grains for up to 50% of the matrix used to cultivate Oyster mushrooms
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I'm purely hypothesizing the creation of stronger, more suited strains for the job of fermentation. I wouldn't think that yeast, which is easy to breed, would have as much of a problem jumping that hurdle. Whereas mushrooms need to fruit before you have offspring with it's own set of genes. Sorry I didn't make that more clear.
I'm probably going to take a shot at this one too. I'll do some research in some analytical chem books on how exactly I'd test for EtOH, as you are doing, and then make some wort for it to ferment. I wonder what would go well with oysters... Stout? |
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02-04-2012, 03:43 PM
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#27
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Junior Member
Join Date: Jul 2011
Location: St Louis, MO
Posts: 18
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Im really glad to see that threads like this are happening.
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02-04-2012, 03:45 PM
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#28
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Thirsty Zymurgist...
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 1,569
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Mushrooms = Disgusting
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On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36
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02-05-2012, 06:49 AM
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#29
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Senior Member
Join Date: Jan 2012
Location: pomona, ca
Posts: 130
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I mean I don't like mushrooms per se, but I don't see why people are tripping out about things other than yeast performing "alcoholic respiration" or as we call it fermentation.
Its actually pretty common.. When simple organisms survive in an anaerobic condition alcoholic respiration is basically necessary.
I mean thats basically how it was explained in plant bio, which covers fungi and such.
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