i added a bit of baker's yeast to it, and it proofed. so to me that prooves vale right...but i want more info why. i know freezeing cause ice crystal to punchture cell wals, but i'm not sure why room temp drying would ruin viability?
Very interesting. And thanks for being willing to try that out for us.i added a bit of baker's yeast to it, and it proofed. so to me that prooves vale right...but i want more info why. i know freezeing cause ice crystal to punchture cell wals, but i'm not sure why room temp drying would ruin viability?
Interesting, interesting! Also uh, why did you add it to flour water instead of a starter?
Maybe starch isn't the best medium for a yeast that eats sugars?welp, i just added 10 grams of the dried yeast to the flour water....not a bubble yet.
The drying process damages the cell membrane. Since the cell membrane (and its transport mechanisms) is the cell's interface to the outside world this results in a huge decrease of viability. Only by adding preservatives (mostly polysaccharides) to the cell prior to drying it has there been limited success in drying yeast without killing off most of the cells. The result is limited because each strain reacts differently to the process and only a limited number of strains give acceptable results. Lager yeasts have proven to be the most difficult and only recently has it become possible to succesfully dry lager yeasts. This is the reason why the available selection of dry yeasts is rather limited compared to liquid yeast. It's not that yeast manufacturers are lazy, it's just that many strains do not give acceptable results when dried.i added a bit of baker's yeast to it, and it proofed. so to me that prooves vale right...but i want more info why. i know freezeing cause ice crystal to punchture cell wals, but i'm not sure why room temp drying would ruin viability?
You keep on saying stuff like this, but have you or anyone you know even tested it? Where are you getting your 99% number? I think if you actually had any knowledge or experience in the matter, you'd have mentioned something by now, lol. It seems like your whole argument is: "Well if it's not a lucrative commercial and fully industrialized process, it must ever work!" If you HAVE any insights based on experience, you should share that instead of coming across as a curmudgeon.
Vegemite is the Aussie knock-off. Marmite is the original British product. Legend has it that it was invented as a way of disposing of old yeast that breweries had to pay to properly dispose of. IMHO they both taste equally disgusting...LOL i thought it was vegemite?
did you put any sugar in there?welp, i just added 10 grams of the dried yeast to the flour water....not a bubble yet.
did you put any sugar in there?
Supposedly it does work with kveik yeast, but I have not yet tried it. Liquid is so easy to keep in jars in the fridge.i will bow out with the statement, it's really not a hard thing to try for yourself. or expensive. you saw how i dried it, next time you brew just spread the yeast on a pan and put a box fan over it. it dried my yeast in just a couple hours. but allass the yeast was dead
Here's an actual test. 50% viability at 6 months old dry.
http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale/
And what about something else than Kveik? The impression that for many homebrewers there exists nothing but Kveik becomes stronger and stronger...
To think it could even be better than his #s if you make a 1040 low hopped starter beer and save all the yeast from that you could have Kveik for years. I'm going to have to break out the dehydrator. I have a 1060 beer on kveik in the fermentor and will be kegging it this weekend.Here's an actual test. 50% viability at 6 months old dry.
http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale/
How about vacuum drying? At lower than standard atmospheric pressure, water will evaporate much more quickly. That would beat blowing insanitary air on the yeast to be dried, wouldn't it? Or a closed cycle, blowing warm air on the yeast, then chilling and filtering the air to dehumidify, then rewarm it and blow it on the yeast all over again? Closed loop, no outside air added? Maybe UV sterilization of the air somewhere in the cycle? I bet you could make a very pure product, if the yeast survives.
You may want to make a lighter colored beer if you plan on saving the yeast. If you want to use the yeast for light colored beers you will change the color of the beer.I added my air dried ale yeast to a sampling stout wort I just made and its bubbling away. That was all I had of my test yeast, but at least its a viable option if all else is gone. Im gonna save my yeast from the Full batch of stout when i rack the 1st time and save that. THen I will try the expierment in 6 months to see if its still works.
More of test to see if I can save yeast, incase things get real bad and I cant find any. Then i have some in a pinch, and at that point if the world is falling down around me , having any old ale will be OK .You may want to make a lighter colored beer if you plan on saving the yeast. If you want to use the yeast for light colored beers you will change the color of the beer.
Kinda like “the Worlds end movie”More of test to see if I can save yeast, incase things get real bad and I cant find any. Then i have some in a pinch, and at that point if the world is falling down around me , having any old ale will be OK .
Kinda like “the Worlds end movie”
You can always collect wild yeast and experiment with individual colonies to find the best beer maker.More of test to see if I can save yeast, incase things get real bad and I cant find any. Then i have some in a pinch, and at that point if the world is falling down around me , having any old ale will be OK .
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