Search results

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

  1. S

    Need help understanding yeast

    Flour is a lot easier and cheaper. It also rises so I can judge the CO2 without an airlock.
  2. S

    Need help understanding yeast

    It seems that the yeast running out of food is causing the smell.
  3. S

    Need help understanding yeast

    I think I am getting closer! Last night I mixed up a 1TBL batch and a 1/16TSP batch. In both I added 2TBL of table sugar and 1/4TSP yeast energizer. This morning the 1/16TSP had no odor. The 1TBL had a STRONG odor. The strongest yet. I might have blacked out when I sniffed it. I am going to try...
  4. S

    Need help understanding yeast

    =D I don't think so. Though I was going to try to suction the air out and pump it through my portable breathalyzer and see if that would give anything.
  5. S

    Need help understanding yeast

    Well, the 1TBL experiment had risen and fallen and had much more of an odor than then 1/16tsp version. I actually coughed when I inhaled the 1TBL air.
  6. S

    Need help understanding yeast

    Everyone, thank you so much for all the help. You have given me some ideas to go after. Right now I have both the 1/16tsp and 1TBL going at the same time to see what I get tomorrow morning. Does anyone know what an ester smells like? Tough I know. When I think of what ethanol smells like, I...
  7. S

    Need help understanding yeast

    Duboman, it appears that over pitching doesn't limit the function. The yeast are clearly consuming sugar because they are releasing CO2 in huge amounts. The flour mixture with 1 tablespoon of yeast starts to rise almost immediately, compared to the 1/16 teaspoon where it doesn't. So the question...
  8. S

    Need help understanding yeast

    I would think that the 1 tablespoon of yeast would consume all the oxygen relatively quickly? If I go your theory (which it may very well be correct, I don't know), if the 1/16 teaspoon yeast can consume it in 12 hours, shouldn't 48 times more yeast be able to do it very quickly?
  9. S

    Need help understanding yeast

    Hi Everyone, I needed help understanding what is happening with a yeast experiment. In my experiment, I use all-purpose flour and baker's yeast because they are readily available, cheap, and easy to mix. First experiment: 250 grams all-purpose flour, 200 grams water, 1/6 TEASPOON...
  10. S

    Alternatives for yeast nutrients?

    Hi Everyone. I was wondering if anyone had any input on alternative yeast nutrients that would be readily available in the kitchen. Peanut butter seems to be a good one but it has a strong smell/taste. Any other ideas? I'm trying to find a different source other than commercially available...
  11. S

    Mead versus Sugar water tastes

    Thanks for the response. When I brew just plain sugar water there is definitely a sharp unappealing taste to the liquid compared to the honey made liquid. I was wondering if there was something else other than nutrients that would make that happen. I'm going to brew the sugar water with some...
  12. S

    Mead versus Sugar water tastes

    Why do you think that mead made with just honey, water, and yeast tastes OK, but a ferment made with water, table sugar, and yeast tastes so bad? Sam
  13. S

    How to get brewers yeast to like potato and flour

    Sorry, I meant to say that the flour has the enzymes in it. Millers add enzymes to white flour so that it rises when yeast is added to it when it is baked. Sam
  14. S

    How to get brewers yeast to like potato and flour

    The flour should add malt to help break down the starch. The wine strain of yeast works fine with the potato/flour mixture but the brewers yeast does not. I added a teaspoon full of dried malt to the brewers yeast and it picked right up. Not sure what it doesn't like about a potato/flour mixture....
  15. S

    How to get brewers yeast to like potato and flour

    Hi Everyone. I was wondering how to get brewers yeast to like potato and flour as a ferment? I am using generic ale yeast from Mr. Beer cans for my test so I don't have a specific strain to name. For my test I boil 100 grams of potatoes and mix it with 25 grams of white flour and add 300 grams...
  16. S

    What am I missing about wort aeration?

    Hi Everyone. I had a question about why to aerate wort. From what I have gathered, one aerates wort so that when you pitch the yeast there is oxygen in the wort which allows the yeast to reproduce. Without the oxygen the yeast can't reproduce. My understanding is that once the oxygen is...
  17. S

    How to make yeast autolysis?

    So the dead yeast needs to be in with live yeast to be broken apart? Sam
  18. S

    How to make yeast autolysis?

    Hi Everyone. I am working on flavor profiles and I was wondering if anyone knew how to force yeast to autolysis? I know that it will slowly do it if left in the brew, but I want to make a few tablespoons of it. Thanks, Sam
  19. S

    How to calculate alcohol from grams sugar used?

    I'm just looking to see if it is possible to know (within a degree of certainty) that adding a sugar containing ingredient (say honey, molasses, maple syrup, etc) will result in X alcohol based on the grams of sugar the ingredient contains. I understand that there is time, and temperature, etc...
  20. S

    How to calculate alcohol from grams sugar used?

    I just came across the experiment right now. http://web.horacemann.org/academics/science/expbio/webpages/rubel/yeast.html
Top