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Old 12-12-2012, 12:55 PM   #1
weremichael
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Default Bacillus subtilis??

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

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Old 12-12-2012, 01:04 PM   #2
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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.
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Old 12-20-2012, 11:42 AM   #3
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You could use beans as the fermentable as well, sour mash bean jack anyone?
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Old 12-20-2012, 12:05 PM   #4
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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.
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Old 12-20-2012, 12:41 PM   #5
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I'd be right there with ya buddy.
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Old 12-20-2012, 02:02 PM   #6
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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.
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Old 12-20-2012, 02:48 PM   #7
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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!
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Old 12-21-2012, 12:33 PM   #8
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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.
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Old 12-26-2012, 03:09 AM   #9
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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-...t-it-vol-6.php
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