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komomos 05-09-2012 01:49 PM

Most Active Yeast
 
What is the most active yeast on complex sugars. I don't mean in any case beer yeast.

ArcaneXor 05-09-2012 02:49 PM

Brettanomyces spp. will chew through complex sugars more easily than lager yeast, but will do so more slowly.

komomos 05-09-2012 03:31 PM

Thank you very much. This info was very important to me.

Is there any scientific article about that?

ArcaneXor 05-09-2012 03:40 PM

I don't have access to the peer-reviewed brewing journals, but a good place to start is:

http://www.brettanomycesproject.com/dissertation/

The differences between lager and ale yeasts can probably be found in any academic brewing or yeast microbiology textbook.

TimpanogosSlim 05-09-2012 04:08 PM

Or you can drop a beano tablet into the fermenter, and let the enzymes chop them up into simple sugars.

komomos 05-09-2012 04:46 PM

@tim

Are you sure about that? Where did you read it?

TimpanogosSlim 05-09-2012 07:40 PM

Quote:

Originally Posted by komomos (Post 4071209)
@tim

Are you sure about that? Where did you read it?

That's the basic function of Beano - it shreds complex sugars that are not digested by humans, but are disgested by intestinal flora.

Search for "beano" here, or "beano fermentation" on google in general.

From what I gather it's a last ditch effort for stuck fermentation, because it tends to result in excessively dry beers.

When you eat two or three Beano tablets, the vast majority of the galactosidase is burnt off by stomach acids that don't exist in wort.

Haven't tried it myself.

passedpawn 05-09-2012 07:45 PM

OP, please let us know exactly what your goal is.

Beano is a very poor way to ferment beer. I know Tim mentioned that. Similarly, Brett might not result in a beer you would like.

Genjin 05-09-2012 07:50 PM

I am currently using wyeast 3711 French saison go the first time. That is a very effective yeast. It brought my beer from 1.056 to 1.003 in 72 hours. Won't be as funky as Brett.

ArcaneXor 05-09-2012 11:35 PM

Brett is not particularly funky when used as the sole fermenting organism.


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