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Old 04-20-2013, 05:37 AM   #161
Jan 2013
New York, NY
Posts: 15

I noticed some of the products listed on the Scott Laboratories link posted earlier are listed as "double encapsulated." I imagine if that if yeast budding off the beads was at all concern, one could always take the beads, coat them in the alginate solution again, and quickly throw them back into the calcium-containing solution. That should effectively trap any surface yeast underneath another layer of alginate...right?

...though as I'm typing this I'm wondering if limiting yeast "escape" is really important enough to make the effort.

This is a truly fascinating thread.

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Old 04-20-2013, 08:23 AM   #162
Obliviousbrew's Avatar
Feb 2012
Benidorm, Alicante/Spain
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Originally Posted by passedpawn View Post

So your point would be to produce a softer or more porous bead?
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Old 04-21-2013, 02:02 PM   #163
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Nov 2006
Edmond, OK, Oklahoma
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Any more tasting news or news all together MalFet? I'm so pumped to see where this goes.
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Old 04-21-2013, 07:32 PM   #164
Jun 2011
Henrico, Virginia
Posts: 76
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I can't anyone who sells ProMalic on a homebrew scale, but you can get schizosaccaromyces pombe from scientific supply companies. I wonder how close we could get to homemade ProMalic. The cider maker in my homebrew club would do a backflip if we could cure his malic woes.
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Old 04-21-2013, 09:12 PM   #165
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May 2010
NYC / Kathmandu
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Originally Posted by WortMonger View Post
Any more tasting news or news all together MalFet? I'm so pumped to see where this goes.
Nothing yet! Both beers are pretty clear. I usually bottle my small English ales after 10-12 days, but I was thinking about giving these a full two weeks just to make sure the comparison isn't skewed if the control tastes young.

Anyone have thoughts on that test? Should I cold condition for a bit first? How much carbonation? There are always too many variables, alas.
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Old 04-22-2013, 12:05 AM   #166
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Feb 2013
Royal Oak, MI
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If I were you, I would do what I always do. No sense changing your process and the yeast process, especially if you decide to start using these yeast beads all the time but you don't normally cold crash or raise/lower CO2 vols and your experiment was a success, then you'd be stuck wondering if you need to keep cold crashing or always carb to 2.7 vols instead of 2.3 or whatever.

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Old 04-22-2013, 02:23 AM   #167
Nov 2011
Lino Lakes, MN
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This might be the beer talking....but I really love beer!

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Old 04-22-2013, 07:03 AM   #168
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Feb 2012
London, United Kingdom
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subbed too. this is great!
please forgive any colloquialisms....

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Old 04-22-2013, 12:19 PM   #169
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Dec 2010
Waynesboro, PA
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Great experiment, I am anxiously awaiting the results.

Based on the experiences and experiments of others I suspect that this is not going to be a viable alternative for any beer with any yeast character at all. My understanding is that if you pitch at such a rate as to prevent reproduction of the yeast you get an extremely clean beer as a finished result, often to the detriment of the finished beer.

I am going to look into this for cider and mead production, this could greatly simplify and shorten clearing the finished products. As others have already said there is a need for some experimentation to determine how much yeast drops off from the beads and what it's impact attempting to stop fermentation would be.

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Old 04-22-2013, 12:40 PM   #170
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Some other possible advantages of using immobilized yeast:
  1. Blends. If you combine yeasts, after a few generations the ratio might be off. With the beads, the ratio of the two (or more yeasts) stays the same. I use two yeasts when I make saison (Wyeast 3724 followed by 3711). I could separate them again with beads.
  2. Reduced contamination from brett in the brewery. Assuming the yeast can be completely contained during fermentation, I wouldn't need to worry about my equipment being contaminated when fermenting with brett. This would probably require a second protective layer on the bead that did not contain any yeast to make sure none falls off. Could this work for bacteria, too?
- Andrew

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