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Old 04-18-2013, 02:44 AM   #141
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Update!

When I got home yesterday, the mysterious krausen had already dropped and the beer was bright again. There's not much sediment in the bead sample jar (especially compared to the control sample), so if renegade yeast broke free from their containment and attempted to repopulate, it was a short-lived rebellion.

I know it's still early, but I couldn't resist the temptation to pull a few samples to taste. I took a bit of each beer and crashed them in the fridge for ~24 hours. They've both reached equivalent (presumably terminal) gravities and they are identical in color. I had my lady friend pour a triangle test and I let them warm up to the low 50s. I don't have a great palate, but the difference was very significant. Here are my notes:

Beer B, C: still quite green, significant acetaldehyde; very "British", with fruit tones (apples, grapes) and sweetness. Muddled and harsh hop bitterness.
Beer A: Very, very clean. Not quite bland, but rather thin mouthfeel. Hops punch through, stay neutral. Grain.

As I later discovered, B&C were the control and A was the bead-beer. At this point, I don't think there's much of a conclusion to draw, since the control beer still tastes so young. For example, I don't know if it's the bead-beer that's thin or if it's just the recipe's thin and the control beer doesn't come across that way yet.

What's most striking, though, is that the bead beer tastes like a *finished* beer even though it's just five days old. It's not a great beer, but nor is it a terrible one. Then again, this wasn't a recipe for a great beer. I'm pleasantly surprised, at least to the point where I intend to keep experimenting.



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Old 04-18-2013, 02:47 AM   #142
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Loving this thread. Please, frequent updates. MOAR PICS PLEEZ!

(oh yea, thanks for the update malfet)



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Old 04-18-2013, 03:10 AM   #143
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Alright, just for you passedpawn:

This isn't the beer, but I made up another batch of the beads to test a notion I had that didn't end up going anywhere. So, I mixed up a 15 Brix sugar solution about four days ago to test out some other properties of the beads. My refractometer now reads 5 Brix, though I have no sense whatsoever of whether or not that's done. The small streak next to the '4' in the second picture is a bubble floating up.

There's very little sediment here as you can see, and the sugar water has remained clear throughout. For what it's worth, it now tastes exactly like Duncan Hines vanilla cake mix.


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Old 04-18-2013, 03:15 AM   #144
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Quote:
Originally Posted by MalFet View Post
This pic reminds me of The Man With Two Brains.


(awesome thread btw)
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Old 04-18-2013, 03:27 AM   #145
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B&C 'yeast bite' flavor maybe?

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Old 04-18-2013, 03:30 AM   #146
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I wonder if the tiny sediments and krausen would disappear from later batches as the "outside" or surface yeast lose the ability to reproduce (if they had any) any any loose pieces are washed from the beads.

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Old 04-18-2013, 03:34 AM   #147
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Quote:
Originally Posted by Hermit View Post
B&C 'yeast bite' flavor maybe?
Depends what you mean. I don't think I'm tasting yeast in suspension, but certainly there's a lot that still needs to breakdown further and drop out.

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I wonder if the tiny sediments and krausen would disappear from later batches as the "outside" or surface yeast lose the ability to reproduce (if they had any) any any loose pieces are washed from the beads.
That's actually what I've been speculating. I didn't rinse the beads particularly well after I made them for the beer batch, though I did for the sugar water batch. It could be that that made the difference.
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Old 04-18-2013, 03:42 AM   #148
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I'm curious what that little sediment is.

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Old 04-18-2013, 05:28 AM   #149
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Wow! Very interesting results. Thank you for your updates, MalFet. You're doing the nerdy work for those of us who can't get the time. I vote for you as rad researcher homebrewer of the year!
Rad thread. Rad experiment. Keep up the good work!

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Old 04-18-2013, 06:32 AM   #150
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Scott labs does this very thing: http://www.scottlab.com/products-12.aspx
It is used in the wine industry.



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