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How could you not know it went to Philadelphia, PA? Philly has always got Younger:

I wasn't even going to respond to his PA comment and the fact that he already busted on someone else for being wrong. You did it for me. Thanks.:)
 
Yeast resurrection may have been achieved! So whilst fidgeting with my brew and whipping up some new wort, I separated the previous starter. Just in the event active yeast ends up in one or both flasks.

While there isn't anything going on in one flask, the other is showing signs of something happening. Namely those little tiny bubbles you get going as yeast gets moving in a normal starter. That flask didn't get as much aeration as the first. So I'm staying optimistic that it's not air coming out of solution, considering the first flask has absolutely nothing happening in it.

Flask two also got a more liberal dash of the initial wort solution. It's only as of this morning that the bubbles began to rise also. The activity has remained steady.
 
I am now confident that I have succeeded in reviving yeast! A very noticeable increase in activity. In fact one of the air locks just bubbled! A little bubble, but a bubble none the less. So pressure has built up.

On closer inspection there is very steady bubbling at a rather good pace. I'm going to need a bigger container. I plan to keep one of the cultures growing while the other goes into the "control beer".
 
It's alive!!!! Mbwahahahahahaha...:D:D:D

Congratulations Dr Frankenstein!

Anyways, some time ago, I read a thread in here about culturing yeast, mixing it with glycerin, and freezing it for the future. Maybe you can find it.:mug:
 
Thanks for that. I'll definitely have to look into long term storage methods if it turns out to be drinkable. I plan on experimenting with it if that's the case. So I'll have plenty built up I'll need to store.

Find it's alcohol tolerance, how it goes about it's fermenting, that sort of thing. Brewing simple "control beers" with the same extracts so there's fewer variables than mashing.

Heck if it turns out really good, it might just be my "signature yeast". lol Nothing like making beer with yeast you brought back from the dead.
 
Yes, I've recently come into some mosquitoes preserved in amber, I'm hoping to harvest some pre-historic yeast, clone the yeast, and make a huge yeast theme park on a large island. People will be able to ride through the park in cars on a track, seeing all the yeasties and how they would have lived in their natural habitat over 300 million years ago...what could go wrong?

This made me seriously laugh at my desk. Well done.

Please don't take my Zymurgistic Park joke personally. Just having fun. :mug:

I'm interested in what you've got in mind. Please keep us posted, and good luck!

No one is that thin skinned, the "Welcome....to YEASTY PARK" was AWESOME!

Do they only make girl yeasts?;)
 
I chuckled too, just forgot to mention it. lol Heck, a Jurassic Park joke is quite fitting when talking about brining something old back to life.

There is that Fossil Fuels Brewing that has dino yeast. Guy cultured it from a 45 million year old weevil encased in amber.
 
Your yeast was not dead.:confused: . . . . . .Just . . . "hidden" . . . and . . . ."secret".:D



Ahem......Ok, let me put it a little plainer.

Yeast is only harvested from the GIRL weevils........in their "hidden" or "secret" place. Otherwise known as their "Naughties".

So, you may have a point. "Naughty Yeast" sounds cooler
 
Sheesh, now everyone has secret hidden yeast.:D Ah well, I guess it's not a secret anymore, on to the next mission.:rockin:
 
I have Double Secret Yeast ;)

(FOOD FIGHT!) :drunk:

-Jason

images
 
I have a secret secret recipe that I will be working on. I saw a brief image of what looked like pumpkin cake with bananas on top. So I think that it might be good to try and make a Pumpkin Hefe with lots of banana flavor.

But don't tell anyone, I want to make a fortune with it!

How about a Hefe with chocolate and pb? mmmmmmm?:ban:
 
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