How to make yeast autolysis?

[shopkins1994]

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

 

[thatjonguy]

Why? I would just put a few drops of soy sauce in a beer to get that profile, if you are looking for training.

If you want to make it, it is going to take a while. Maybe nuke some yeast, throw it in with live yeast and let the games begin?

 

[shopkins1994]

So the dead yeast needs to be in with live yeast to be broken apart?

Sam

 

[thatjonguy]

I am guessing here but I think that would help speed up the process, however I have been on cold meds all day so take it all with a grain of two row.

If you have access to some limited beers, you might be able to trade for a bottle of Sam Adams Triple Bock from the 90's should be pure soy sauce-y by now.

 

[Dynachrome]

I would really like to know what you're attempting. ....really.

My Autolysis Thread

 

[Flakk]

Stress them to death. A culture with low nutrients, temperature swings, high pressure, overly high or low temperatures . All of these will cause the yeast to start offing themselves.


Sent from my iPhone using Home Brew

 

[Teromous]

I would really like to know what you're attempting. ....really.

My Autolysis Thread

That's a pretty awesome thread Dynachrome. I'll have to try that with a few cider jugs I've got sitting around. What yeast did you use? I think it would be cool to do some sort of experiment to see if certain strains last longer than others (if it hasn't already been done).

 

[Dynachrome]

That's a pretty awesome thread Dynachrome. I'll have to try that with a few cider jugs I've got sitting around. What yeast did you use? I think it would be cool to do some sort of experiment to see if certain strains last longer than others (if it hasn't already been done).

Thanks.

There were no temperature extremes or any pressure to speak of just starvation and time.

 

[Dynachrome]

What yeast did you use?

I am pretty sure it was S-04 or S-05 pretty common ale yeast.

 

[ny101]

High temps did it to me. Try 105.

 

[TallDan]

if you have access to some limited beers, you might be able to trade for a bottle of sam adams triple bock from the 90's should be pure soy sauce-y by now.

ft!

 

[thatjonguy]

ft!

Have you opened one lately?

 

[TallDan]

Have you opened one lately?

If I've ever opened one it was probably 10 years ago. Honestly, I have no idea why I still have that bottle sitting around.

 

[thatjonguy]

If I've ever opened one it was probably 10 years ago. Honestly, I have no idea why I still have that bottle sitting around.

Fried rice?

 

[TallDan]

Fried rice?

you plick!

 

[thatjonguy]

Lol, just giving you a hard time!

I would probably have done the same thing.

 

[TallDan]

Maybe too obscure of a movie reference:

[ame]https://www.youtube.com/watch?v=TLLyeMm8ZK0[/ame]

 

[thatjonguy]

Maybe too obscure of a movie reference:

https://www.youtube.com/watch?v=TLLyeMm8ZK0

It has been forever since I have watched that. I know what I am doing today!