Originally Posted by Titan88
Completely random question, but could this be done with flavorless gelatin? Additionally, wouldn't this be good for those of us who don't have the space/funds for ferm temp control? If the yeast can only ferment at the pace the solution passes through the membrane, temp shouldn't get out of control, right?
I don't have much experience with gelatin, but I've never seen it get as firm as these beads are. They really feel like a plastic polymer of some sort. I have to imagine that gelatin would become a soupy mess.
Your speculation on temperatures sounds plausible, but really I have no idea. Based on my experiences, I'm confident that these beads will ferment beer, but everything beyond that is just a guess.
I will do more experimenting at some point, but it might be a while! Right now, my nearest homebrew show is thousands of miles away, so I'm not able to do much until I get around to figuring out how to malt my own barley.