Nice Malfet!
I've got my alginate here and plan to make beads with lager yeast and brettanamyces tomorrow.
I've got my alginate here and plan to make beads with lager yeast and brettanamyces tomorrow.
Awesome! Brett beads! That would make secondary fermentation in Saisons a breeze if the flavor profile is OK. I love you guys =]
Might I suggest, once more....Yea, should be cool. I've got brett B. and L. I'm going to use the food coloring to color them differently... woot!
Is there any possibility that Brett. and other sour beads would minimize the possibility of having issues like barrel contamination for long-term sours?
Thank You MalFet, for taking the time not only to test, but also posting every step and tasting results.
Please correct me if I miss read/understood your results.
This sounds like some, could utilize the yeast beads in creating stronger IPAs using less hops, thus saving money, sounds like a win win for people that enjoy IPAs and or, cleaner, less yeast flavored beers.
Cheers
MalFet said:I'd hesitate to put it in terms of a specific conversion at this point, but in this one experiment the yeast beads produced a less yeast-forward beer.
I don't know why exactly that lead to a more bitter beer at this point. It could be that the cleaner profile simply allowed the existing alphas to shine through better, but it could also be that the relative lack of yeast floc's caused less of the sticky alpha acids to fall out of suspension during fermentation.
It was a joke.Just for arguments sake, are you suggesting to immobilize the algae with the yeast in the alginate? Does wort constitute "growth medium?" That would be awesome if it worked but something tells me bioluminescent yeast beads can't be that simple!
It was a joke.
You never know! You needed my Dad's new invention. The next advancement in accurate text based communication, parenthetical sarcasm. If you aren't serious just put it in parentheses ... (I love BMC) (The Lakers will come back against the Spurs) (You should put bioluminescent algae in your yeast beads) ... may your sarcasm never be lost on your virtual audience again!
Ok, but what about if I actually need to use parentheses (for an example or classification, perhaps) in a non-sarcastic manner? (Other than that, stellar idea.)
Do you mean wash in the proper sense of the word and use an acid bath or wash in the now common usage of elutriate?I'm interested to see how many times the beads can be reused. Are you going to do another small batch with your current beads or are you just going to start over with fresh beads and try a full 5 gallon batch? How about contamination concerns with reusing? Perhaps wash the beads like you would yeast slurry inbetween batches?
Do you mean wash in the proper sense of the word and use an acid bath or wash in the now common usage of elutriate?
How much do you think would be required for a five gallon batch?
Maybe two 11.5 gram packets worth of beads?
I'm interested to see how many times the beads can be reused. Are you going to do another small batch with your current beads or are you just going to start over with fresh beads and try a full 5 gallon batch? How about contamination concerns with reusing? Perhaps wash the beads like you would yeast slurry inbetween batches?
How much do you think would be required for a five gallon batch?
Maybe two 11.5 gram packets worth of beads?
Yep, I washed the beads first in water and then with some over-concentrated starsan.
brant740 said:Did the Starsan affect bead quality at all? If the beads allow sugars in wouldn't it allow Starsan in killing the yeast?
I don't know why exactly that lead to a more bitter beer at this point. It could be that the cleaner profile simply allowed the existing alphas to shine through better, but it could also be that the relative lack of yeast floc's caused less of the sticky alpha acids to fall out of suspension during fermentation.
I'm guessing it's the lack of flocculation. I did a split batch with BRY97 as one of the yeasts. It drops hard at the end of fermentation - and it stripped a lot of bitterness.
Isn't someone doing IBU testing here on the forum for $5? I'll pay for the testing if you'll send it samples of these beers.
edit:
https://www.homebrewtalk.com/f41/5-ibu-testing-405038/
Just how permeable are the beads. Could you make a drip system comparable to a drip coffee machine?
Ferment beer?I'm not sure I follow. What would the drip system do?
Ferment beer?
If the wort can pass through a 'sheet' (say 6 inches thick just to put a number on it) of this stuff then you just let gravity pull it through and you have beer at the other end. Even if it takes 3 days to pass through you would probably have full fermentation at that point.
You could just keep pouring wort in until the yeast give up.
Good point. Part of the question is just how permeable the material is though. Wort tends to be thick. I tried filtering cooled wort though a coffee filter and it wouldn't go through.Oh, I understand what you mean. Alginate-immobilized yeast is sometimes used in a similar way for biofuel generation.
It might work, though I suspect not at 6". What sort of advantages do you see over, say, pumping the wort through a column of beads? I'd be a bit reluctant to have five gallons of wort just sitting around until it had its turn to pass through the membrane.
Good point. Part of the question is just how permeable the material is though. Wort tends to be thick. I tried filtering cooled wort though a coffee filter and it wouldn't go through.
I'd be interested to see the exact same experiment done, only to see you introduce a third sample pitched with 35bil free floating cells. I'd venture it would taste similar to the bead beer in terms of esters, but still lack behind in terms of hop character.
Did the Starsan affect bead quality at all? If the beads allow sugars in wouldn't it allow Starsan in killing the yeast?
Yeast stand up to acid relatively well, which is the principle behind acid washing.
This. It is more an antibacterial from my understanding.Or is Star San not as effective against yeast as I've been lead to believe?
My understanding is it is more antibacterial.
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