Most aggressive yeast strain?

[petrostar]

What's your idea of aggressive? Fast ferments, high attenuation, alcohol tolerance?
In that order, i'd vote: Nottingham, 3711, WLP099.

Yes all of those. Great attenuation and quick fermentation. It ended at about 9.4 abv which is pretty great for the time frame.

 

[JSmithx]

What is the most aggressive yeast you've ever used? For me it would have to be the Nottingham yeast I pitched 2 days ago. I have never witnessed fermentation like this before. The beer was a 1.075 og. I have used so many other strains, liquid and dry but Damn, this stuff is great. On the downside i have easily lost 1/2 to 3/4 of a gallon through the blow off tube. One last question, how quick do you think this beer could finish up? I started two days ago and get married on the 26th of this month. Is it possible? I will force carb the day before.

Hello.
Old thread, new angle, and now for something completely different...

I am not a home brewer, my question has to do with agricultural purposes, not consumable beverages.
I would like to find or get a yeast that can feed on Algae - again, for agricultural purposes.
The problem is that although yeast has plenty of potential sugar(s), the yeast must be broken down for those sugars to be available to the yeast.

I thought that maybe a very aggressive yeast might be able to feed on live algae if at all possible.
My search brought me to this thread, mentions of certain yeast strains that can "chew through anything".

The specific project is to have two containers, one breeding Yeast, the other breeding algae.
The Yeast gives off CO2, and with sunlight and supply of water, Algae will thrive on this.
A surplus of Algae would result, and overflow into the Yeast. The Yeast would feed on the Algae, thus a perpetual cycle as long as sunlight and water were supplied and proper temperature maintained, and if at all possible, a surplus of CO2 which could be used for boosting the growth of seedlings. In effect, a perpetual CO2 supply requiring very little maintenance.
Mostly a curiosity science project, but may have practical potential.

So...
Is there any strain of Yeast so vicious that it could chew through and feed on live algae???
Thank you.

 

[harry_the_face]

Yeast eats sugar (and not all sugar) so off the top of my head I would say: no there is not a yeast that can eat algae unless algae is mostly sugar. If all you want is CO2 why not just grow yeast and feed it sugar? What does the algae do for you?

 

[marjen]

1318. Can rip through a beer in 3-4 days easily.

 

[Invertalon]

I've used a ton of yeast and the most recent, WLP007 had the strongest, quickest fermentation I have ever witnessed.

 

[bleme]

Is there any strain of Yeast so vicious that it could chew through and feed on live algae???
Thank you.

Brewers usually use Saccharomyces cerevisiae, which can only consume simple sugars like glucose and fructose. Every once in a while, we play with Brettanomyces, which can handle some more complex sugars like dextrose as well, but Brett is very slow and still doesn't have the enzymes needed to break down algae.

In order to turn algae into alcohol, you would need something to break down the algae into consumable sugars. There are some fungi and bacteria that can do this so you'd have to create a colony - more like kombucha than beer.

 

[jfrode]

Kveik if you can drive fermentation temperature high enough. You could easily go grain to glass for a 1.050 or less beer in five to seven day if you force carbonate. You need to drive temperature to 85-100F for this. Do this, and F.G. could be reached in less than 80 hours.

 

[JSmithx]

I am still hopefully searching for ideas and information about my odd inquiry.
I want to know if there is any strain that could feed on Algae, alive or dead.
I know that yeasts do not necessarily have to be kept at higher temperatures to live, at least that is what I have seen in my own experiments.
Presently, my question is: If yeast can feed on hard grains, why can't they feed on something soft, like algae?
Would it make a difference whether the algae was alive or dead? Maybe yeasts can feed on dead algae, which would work even better for me.

The purposes for this:
Algae only need water (Circulated or with enough C02 fed to it) and sunlight.
If Yeasts can feed on live or dead algae, the C02 the yeasts produce can be fed back into the yeasts to accentuate their growth.
This leads to these purposes:
#1: I can have an essentially perpetual supply of C02 that can be siphoned off to boost seedlings or food plants.
#2: I may be able to produce limited amounts of alcohol for fuel.
#3: Possibly both simultaneously.

I would appreciate any helpful input and information regarding this concept.
Thank you.

 

[PoppinCaps]

I would suggest growing the yeast along with algae with a continual injection of sugar as to keep the CO2 production/fermentation active, rather than using the algae as a food source for the yeast. Cool idea, good luck. Yeast are incredibly resilient, and a good candidate for something like this. Let us know what you find out (non-confidential).

 

[Comfort_Zone]

Brewers usually use Saccharomyces cerevisiae, which can only consume simple sugars like glucose and fructose. Every once in a while, we play with Brettanomyces, which can handle some more complex sugars like dextrose as well, but Brett is very slow and still doesn't have the enzymes needed to break down algae.

In order to turn algae into alcohol, you would need something to break down the algae into consumable sugars. There are some fungi and bacteria that can do this so you'd have to create a colony - more like kombucha than beer.

Ummmmm, glucose and dextrose are the same thing. Brewers yeast encompasses strains of Saccaromyces cerevisiae that are capable of utilizing simple sugars as well as maltose and maltotriose in many cases. Wine yeasts are the same species but the vast majority lack the ability to utilize maltose or maltotriose.

As for the original question: Voss above 90F can ferment out a solid DIPA in under 48 hours. Just be prepared for a violent fermentation.

 

[bleme]

The original question was posted in 2011 and poster hasn't been on HBT for over 2 years.

I was responding to the necromancer who wants to ferment algae. Voss, or any brewers yeast, is going to work on algae without a symbiot to do the heavy lifting.