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Old 05-09-2012, 01:49 PM   #1
komomos
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Default Most Active Yeast

What is the most active yeast on complex sugars. I don't mean in any case beer yeast.


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Old 05-09-2012, 02:49 PM   #2
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Brettanomyces spp. will chew through complex sugars more easily than lager yeast, but will do so more slowly.


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Old 05-09-2012, 03:31 PM   #3
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Thank you very much. This info was very important to me.

Is there any scientific article about that?
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Old 05-09-2012, 03:40 PM   #4
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I don't have access to the peer-reviewed brewing journals, but a good place to start is:

http://www.brettanomycesproject.com/dissertation/

The differences between lager and ale yeasts can probably be found in any academic brewing or yeast microbiology textbook.
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Old 05-09-2012, 04:08 PM   #5
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Or you can drop a beano tablet into the fermenter, and let the enzymes chop them up into simple sugars.
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Old 05-09-2012, 04:46 PM   #6
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@tim

Are you sure about that? Where did you read it?
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Old 05-09-2012, 07:40 PM   #7
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Quote:
Originally Posted by komomos View Post
@tim

Are you sure about that? Where did you read it?
That's the basic function of Beano - it shreds complex sugars that are not digested by humans, but are disgested by intestinal flora.

Search for "beano" here, or "beano fermentation" on google in general.

From what I gather it's a last ditch effort for stuck fermentation, because it tends to result in excessively dry beers.

When you eat two or three Beano tablets, the vast majority of the galactosidase is burnt off by stomach acids that don't exist in wort.

Haven't tried it myself.
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Old 05-09-2012, 07:45 PM   #8
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OP, please let us know exactly what your goal is.

Beano is a very poor way to ferment beer. I know Tim mentioned that. Similarly, Brett might not result in a beer you would like.
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Old 05-09-2012, 07:50 PM   #9
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I am currently using wyeast 3711 French saison go the first time. That is a very effective yeast. It brought my beer from 1.056 to 1.003 in 72 hours. Won't be as funky as Brett.
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Old 05-09-2012, 11:35 PM   #10
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Brett is not particularly funky when used as the sole fermenting organism.


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