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Old 03-30-2007, 10:16 AM   #21
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Only way I could see is if you have something that is breaking down the unfermentable sugars into fermentables post boil.

Since your flavor is clean... it boggles my mind. In theory there are some flavorless bacteria or wild yeast, fungi etc that can do this, but they are really rare. There's one at the top of my brain I read about last year. Can't remember the name. Regardless..it's very rare. It's got to be something else more simple.

Only other thing is an enzyme like amylase or the one in beano. But then how would they have gotten into your feremeting beer in the first place?

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Old 03-30-2007, 04:44 PM   #22
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Well, my buddy is a PHD in bio-chemical engineering and works in the ethenol business; he thinks I found a wild strain of yeast that eats a type of sugar that most other yeasts wont. I'm going to send him some of the kolsch yeast cake out of my secondary (since i already threw out my primary cake). He's going to isolate any strain of yeast or bacteria and see what might be causing it. Hopefully a wild (clean tasting) yeast is responsible!

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Old 04-03-2007, 04:48 AM   #23
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A quick update. I just tested my new Refractometer with a little help from BTP and my FG on the Kolsch came out the same... 1.003. It tasted clean as a whistle though!

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Old 04-03-2007, 08:19 AM   #24
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Can I have some?

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Old 04-03-2007, 12:24 PM   #25
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I'd propagate the Sh1t out of that and sell it as the Beano Strain.

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Old 04-03-2007, 01:09 PM   #26
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Quote:
Originally Posted by Bobby_M
I'd propagate the Sh1t out of that and sell it as the Beano Strain.
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Old 04-03-2007, 09:04 PM   #27
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Any word from your scientist buddy?

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Old 04-03-2007, 09:24 PM   #28
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I haven't sent him a sample yet as the Kolsch is still sitting in the secondary. I think I'll move it off the cake tonight, wash the cake a little, and send him a sample tomorrow.

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Old 04-03-2007, 09:31 PM   #29
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Most likely you have a Saccharomyces diastaticus super attenuator wild yeast strain. This yeast strain is now being looked at for rapid ethonal fuel production. Hard to find any info on that strain. Though this strain tends to impart phenolic flavors.

If your contamination is occuring after transfer to the secondary, this may be the reason you are tasting "clean" beer as it would only be crunching on the dextrins. I dunno.

http://brewingtechniques.com/library...llentable.html
The link above lists it as also a haze producer.

[EDIT: Second link stopped working]

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Old 04-04-2007, 06:28 AM   #30
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I agree about progating it. Could be nice to have for certain beer styles.

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