Bacillus subtilis??

weremichael · Dec 12, 2012

I regularly eat natto which is fermented with Bacillus subtilis. The soybeans in natto have a sourish taste, so my brain started over-thinking.:cross: Has anyone tried fermenting beer with Bacillus subtilis??

:cross:

KBentley57 · Dec 12, 2012

Hopefully your beer wouldn't have the same texture as slippery beans! On an interesting note, it appears to be a good gut bacteria. Give it a try.

COLObrewer · Dec 20, 2012

You could use beans as the fermentable as well, sour mash bean jack anyone?

weremichael · Dec 20, 2012

Now, I think you're getting silly. I fart enough as it is, so that one will definitely be out or I am sleeping on the couch in the brewery.

COLObrewer · Dec 20, 2012

I'd be right there with ya buddy.

TNGabe · Dec 20, 2012

Natto was one of the worst things I've ever eaten. I know some people love it, but the slime, oh the slime.

Looks like Bacillus subtilis is associated with ropiness in bread. I now beers can have a ropy stage, but are undrinkable until ropiness subsides.

sweetcell · Dec 20, 2012

doesn't look like Bacillus subtilis creates alcohol... a big minus in my books, but maybe not yours. you may want to use it in combination with other fermenters (sacc, brett, etc) but would need to check if these bugs play well together. you could be a pioneer!

skibb · Dec 21, 2012

Well from the little reading I did on it, it does produce amylase - perhaps you could use it in a role similar to koji? Use it to break down the starches (if it leaves any sugars behind) and ferment your product with a yeast.

microbusbrewery · Dec 25, 2012

I know this doesn't answer any of your questions, but when I saw your post I had to add a link to a natto-related link. The "Steve Don't Eat It" entries on this blog are hilarious. My favorite is the Beggin' Lettuce and Tomato sandwich.

http://www.thesneeze.com/2004/steve-dont-eat-it-vol-6.php

Bacillus subtilis??

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