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Old 03-04-2011, 03:32 AM   #1
theredben
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Ever since I started homebrewing I have heard the odd comment about yeast eating the bacteria in the beer once fermentation is complete. I have searched high and low, and cannot find anything that remotely confirms this. Is this just a myth??

 
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Old 03-04-2011, 03:33 AM   #2
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The pH and alcohol content of beer is not really conducive to yeast survival...

 
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Old 03-04-2011, 03:34 AM   #3
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Quote:
Originally Posted by theredben View Post
Ever since I started homebrewing I have heard the odd comment about yeast eating the bacteria in the beer once fermentation is complete. I have searched high and low, and cannot find anything that remotely confirms this. Is this just a myth??
It's not true, that's for sure. Where have you heard this?

I have never ever ever heard this before, and I've been brewing for close to 14 years.
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Old 03-04-2011, 03:36 AM   #4
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Yeast eat sugar. The production of alcohol will kill off the bacteria but it's still there. It's just dead.

 
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Old 03-04-2011, 03:37 AM   #5
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healthy fermentation pretty much will leave an environment that isn't favorable to bacteria, but yeast do not eat them...thats for sure.

 
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Old 03-04-2011, 03:38 AM   #6
rycov
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i think its the byproducts (from fermentation) that they eat. clean up after themselves. never heard they eat bacteria.
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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.

 
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Old 03-04-2011, 03:42 AM   #7
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Yeah, I've never heard that either.
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Old 03-04-2011, 03:44 AM   #8
theredben
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Quote:
Originally Posted by Walker View Post
It's not true, that's for sure. Where have you heard this?

I have never ever ever heard this before, and I've been brewing for close to 14 years.
I have only heard it a few times, but here is one (not so clear)example from a current thread:

"there is most likely some bacteria in your sanitized fermenting vessel just not the type the yeast cannot handle."

I was quite confident that was not the case, but was wondering if my googling skills needed some refreshing. Thanks.

 
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Old 03-04-2011, 03:44 AM   #9
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Quote:
Originally Posted by itsme6582 View Post
Yeast eat sugar. The production of alcohol will kill off the bacteria but it's still there. It's just dead.
Not always, Lactobacillus can survive in a fully fermented beer, so can Pediococcus, Brettanomyces bruxellensis and Acetobacter.

 
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Old 03-04-2011, 03:51 AM   #10
theredben
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My point exactly, I have seen brewing microbiology books reccomend plating 1.0mL of beer, and only if you have more than 10 colonies to start worrying. That is the problem with myths, you can find information suggesting those myths are not true, but not actually anyone proving it directly.

 
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