Top fermenting yeast identification.

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BrewingWisdom

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it says it's diastatious, which means it might finish pretty dry and it's not done fermenting after just 6 days....
Yes and it says medium flocculation. That explains why I have a small sediment. Though I just checked a sediment has grown a little. Its 7 the day and it's still going on. The alcohol tolerance is 14 % abv. Looks like a strong yeast . I am already getting a very strong ester and fruity aromas. Because the PET bucket fermentation isn't as seal tight as a glass carboy. The airlock is working fine. Looks like a good yeast at least its behaving like what the company claims.
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bracconiere

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Yes and it says medium flocculation. That explains why I have a small sediment. Though I just checked a sediment has grown a little. Its 7 the day and it's still going on. The alcohol tolerance is 14 % abv. Looks like a strong yeast . I am already getting a very strong ester and fruity aromas. Because the PET bucket fermentation isn't as seal tight as a glass carboy. The airlock is working fine. Looks like a good yeast at least its behaving like what the company claims.
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from that link...(which i'm disapointed won't ship to the us! they want like $200 for a brick of nottingham here! :()


This yeast is var. diastaticus.

which means it will ferment more complex sugars...and be sure to give it time, or you might get bottle bombs....(i was about to ask what the og was...but of course you don't know lol, and i'm still waiting on that aquarium hydro to compare to my SG one)
 
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BrewingWisdom

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from that link...(which i'm disapointed won't ship to the us! they want like $200 for a brick of nottingham here! :()


This yeast is var. diastaticus.

which means it will ferment more complex sugars...and be sure to give it time, or you might get bottle bombs....(i was about to ask what the og was...but of course you don't know lol, and i'm still waiting on that aquarium hydro to compare to my SG one)
Wow $200 is a very unfair price.
You really like that yeast and want to order?
If yes I am giving you my Chinese suppliers link , the one who supplied me CS31. But be patient from China to reach US it will take some time. And the shipping for US customers is free I think.

 

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Wow $200 is a very unfair price.
You really like that yeast and want to order?
If yes I am giving you my Chinese suppliers link , the one who supplied me CS31. But be patient from China to reach US it will take some time. And the shipping for US customers is free I think.



WHOA DUDE! at $9.50 a 12g pack that's $400 for a 500g brick! thanks for trying though! i'm always looking for cost saving measures, that's just not going to be one of them! :mug:
 

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and whats with the double decker pots? and sanke keg? just don't want flies in it? i mean at this point, just leave it in the boil kettle with the CFC running at the right temp?
If using traditional Yorkshire yeast, which are highly flocculant with a tendency to sit under and on top of the wort, i.e. not suspended in the wort, rousing promotes a better fermentation. By getting them back in the wort. The yeast trough automatically traps healthy yeast too, which makes harvesting the freshest yeast a complete doddle.

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Sorry lol my bad.
I thought they are selling you a 12g pack for $200.



feels like it's their next step...but no when i started brewing it was $1.3 a pack, then i got into yeast harvesting...next thing i know they want 5-6$'s for a pack!

if this doesn't suit you...try wine yeast...i used it and just thought it had kinda of a watery mouth feel to it....
 

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If using traditional Yorkshire yeast, which are highly flocculant with a tendency to sit under and on top of the wort, i.e. not suspended in the wort, rousing promotes a better fermentation. By getting them back in the wort. The yeast trough automatically traps healthy yeast too, which makes harvesting the freshest yeast a complete doddle.

View attachment 769687
View attachment 769688


SOOOO, what you're telling me if i hear LodO too many times, this is my blow back at them? :mug:
 
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BrewingWisdom

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feels like it's their next step...but no when i started brewing it was $1.3 a pack, then i got into yeast harvesting...next thing i know they want 5-6$'s for a pack!

if this doesn't suit you...try wine yeast...i used it and just thought it had kinda of a watery mouth feel to it....
I am planning to use mine in perpetuity ,like ancient people😂
If not in perpetuity then atleast for the next two batches.
Or will buy cheaper bricks from chinese suppliers. I've seen some for like 3500 RS . But they are in Chinese language so no way to tell they are for ales ,lagers or other info.
They only tell whether its a grain based yeast(beers) or fruit based yeast(wines)
 

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I am planning to use mine in perpetuity ,like ancient people😂
If not in perpetuity then atleast for the next two batches.
Or will buy cheaper bricks from chinese suppliers. I've seen some for like 3500 RS . But they are in Chinese language so no way to tell they are for ales ,lagers or other info.
They only tell whether its a grain based yeast(beers) or fruit based yeast(wines)


i can't tell if this is the supplement or actual yeast? only a $1 a 50g pack though?


edit: never mind, looked it up...and noticed the writing at the bottom.... :(


edit 2: maybe i just don't know how to join your underground here's an interesting one?

 
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I think a dietary supplement or nutritional yeast for lactating mothers(still useful for me though 😉😂)
The seller claims it can be used for fermentation but without any brewing info its as good as a bakers yeast.
 

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I think a dietary supplement or nutritional yeast for lactating mothers(still useful for me though 😉😂)


speaking of folate, ever since talking to you...i've been craving a huge plate of chickpeas! ;) (or is that another misconception i have?)

but back on the original question, all i have to really offer is what i said....top fermenting is called top fermenting because people didn't even know what it was, and it got brown patches on top....bottom fermenting didn't...at least that's my understanding, if you look at the side of a glass carboy while fermenting, you can see either way the co2 bubbles are all through it.....?


i once HAD to use lager yeast out of nessecity, because my indoor temps were like 50f...and ale yeast wasn't fermenting...
 
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BrewingWisdom

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speaking of folate, ever since talking to you...i've been craving a huge plate of chickpeas! ;) (or is that another misconception i have?)
Again I am lost 😁
but back on the original question, all i have to really offer is what i said....top fermenting is called top fermenting because people didn't even know what it was, and it got brown patches on top....bottom fermenting didn't...at least that's my understanding, if you look at the side of a glass carboy while fermenting, you can see either way the co2 bubbles are all through it.....?
Yes exactly. There are brown patches on the lid cover of my plastic bucket and there are bubbles on the sides.
 
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BrewingWisdom

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speaking of folate, ever since talking to you...i've been craving a huge plate of chickpeas! ;) (or is that another misconception i have?)

but back on the original question, all i have to really offer is what i said....top fermenting is called top fermenting because people didn't even know what it was, and it got brown patches on top....bottom fermenting didn't...at least that's my understanding, if you look at the side of a glass carboy while fermenting, you can see either way the co2 bubbles are all through it.....?


i once HAD to use lager yeast out of nessecity, because my indoor temps were like 50f...and ale yeast wasn't fermenting...
You can actually those brown patches from outside in the pic below.
 

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bracconiere

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Again I am lost 😁

garbanzo beans? with a super duper spicy thick sauce? maybe cumin, turmeric, paprika, etc, etc...and really good!

Yes exactly. There are brown patches on the lid cover of my plastic bucket and there are bubbles on the sides.

then i'd think it's top fermenting....usually lager yeast aren't active enough for those signs.....
 
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BrewingWisdom

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garbanzo beans? with a super duper spicy thick sauce? maybe cumin, turmeric, paprika, etc, etc...and really good!



then i'd think it's top fermenting....usually lager yeast aren't active enough for those signs.....
Ah got it . Those spicy roasted chicken peas are delicacy here . Newbie drinkers use it here as well to avoid harsh alcohol taste.
Ofcourse it's top fermenting because Angel yeast co said so.
 

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if this doesn't suit you...try wine yeast...
You cannot use wine yeast to ferment (beer) wort because she cannot ferment higher sugars, such as those abundant in beer wort (e.g., maltose, maltotriose). They are left behind, unfermented. The resulting beer will be a cloying, sweet mess with low alcohol.
 

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You cannot use wine yeast to ferment (beer) wort because she cannot ferment higher sugars, such as those abundant in beer wort (e.g., maltose, maltotriose). They are left behind, unfermented. The resulting beer will be a cloying, sweet mess with low alcohol.

This is true. Most wine strains are bad at using maltose and can't use maltotriose at all (with a notable exception of Lalvin K1V-1116).

I suspect @bracconiere didn't have this issue because he ginsu-knife's his wort into a glucose solution using glucoamylase.
 

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A little bit like a longer piece string the same length? 🤔


well kinda? but it's actually a shorter string with more calories.....because carbs have 4 calories a gram, but ethanol 7 a gram, but it take more of the carbs to make a gram of ethanol? and it's kinda a wash for actual energy production? but the ethanol has a:

 

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well kinda? but it's actually a shorter string with more calories.....because carbs have 4 calories a gram, but ethanol 7 a gram, but it take more of the carbs to make a gram of ethanol? and it's kinda a wash for actual energy production? but the ethanol has a:


1 g of carbohydrate (assuming maltose) produces 176.04 / 342.30 = 0.5143 g of ethanol. so your 4 cal of carbohydrate becomes 7 cal/g * 0.5143 g = 3.6 cal of ethanol.

Brew on :mug:
 

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1 g of carbohydrate (assuming maltose) produces 176.04 / 342.30 = 0.5143 g of ethanol. so your 4 cal of carbohydrate becomes 7 cal/g * 0.5143 g = 3.6 cal of ethanol.

Brew on :mug:


sounds about right? i lose about 2 calories a pour, but gain 2%ABV? which isn't by weight....
 
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it states that ale yeast make friends and clump before floccing? and lager yeast don't get along until after they're done with work? and a microscope isn't that hard core? no more so then a stir plate or something?

you've had better luck with baker's yeast then me then!
So after the primary fermentation when added the priming sugar that's what I am seeing in my bottles(image below). Does that krausen at the top meets your ale criteria?
 

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bracconiere

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So after the primary fermentation when added the priming sugar that's what I am seeing in my bottles(image below). Does that krausen at the top meets your ale criteria?


no? but someone who bottles in clear bottles will have to chime in on that... i'd say the yeast have allready 'budded' and now they're just carbonating your drinks? otherwise there would be brown rafts on top?
 
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