[Tastebridge] On yeasts and fermentation

Wed Dec 14 20:07:07 UTC 2011

Nice! I hope that they are going to send you life version = liquid culture. I go for dry cultures just in case of pure necessity because the balance of the culture is disturbed by the drying process.

Anyway I'm looking forward to your experiments, best of luck!

Sincerely,

Frantisek

Frantisek Algoldor Apfelbeck

biotechnologist&kvasir and hacker

http://www.frantisekapfelbeck.org

"There is no way to peace, peace is the way." Ghandi

________________________________
 From: Felix Sargent <felix.sargent at gmail.com>
To: Michael Lyons <cprmichael at yahoo.com> 
Cc: tastebridge tastebridge <tastebridge at lists.noisebridge.net> 
Sent: Tuesday, December 13, 2011 11:58 PM
Subject: Re: [Tastebridge] On yeasts and fermentation

Just ordered some GBP of FOTVN: http://www.fotvn.com/store/index.php?main_page=product_info&products_id=31

We'll see! If GBP is what GB is supposed to be made of, lets do that.

If it's a big scam -- eh, whatever! Only live once etc.

On Dec 13, 2011, at 3:48 PM, Michael Lyons wrote:

My understanding is that there are many different types of yeast, each with different qualities. Among these, is the flavor they produce, how easily the dead yeast settles out (ie flocculates), and when it attenuates (ie, at what alcohol level it goes dormant and stops working). In my past efforts I have mistakenly used a high attenuating yeast for my cider experiments which has left me with extremely dry cider or matte soda, with no sweetness whatsoever. Every time I'd try to remedy the situation by adding fresh juice or sugar, the yeast would start up again, pop my seals (of my keg's emergency release, that is) and in another week I'd have a nasty tasting, non-sweet, though more alcoholic, beverage again. 
>
>
>
>I've used yeast from SF Brewcraft, in SF, Oak Barrel in Berkeley and from some on line source I can't remember. It can come in either powdered form (cheaper) and liquid form (more pure). Brewers recommend starting the yeast in a sterilized jar (equipped with air lock) of yeast nutrient mixed with malt/sugar/juice/honey etc. and water until it gets going well and then dumping the jar in to whatever you're fermenting so that it gets hit with a large colony of happy yeastie beasties all at once and fermentation can get really rolling before any nasties can get a foot hold in your brew.
>
>
>There are books about this stuff or just pick the brain of someone whose brew you like.
>
>
>
>-michael
>PS What exactly is a ginger beer plant?
>
>
>
>
>________________________________
> From: Felix Sargent <felix.sargent at gmail.com>
>To: Dana S. <dsniezko at sonic.net> 
>Cc: tastebridge tastebridge <tastebridge at lists.noisebridge.net> 
>Sent: Monday, December 12, 2011 2:13 PM
>Subject: Re: [Tastebridge] [Noisebridge-discuss] Ginger Beer Plant
> 
>
>I picked up some champagne yeast from Brewcraft SF for a few dollars. A lot cheaper than a block. 
>I'll totally contribute to a stock @ noisebridge though.
>
>
>Felix Sargent
>felix.sargent at gmail.com
>www.felixsargent.com
>
>
>
>On Mon, Dec 12, 2011 at 1:52 PM, Dana S. <dsniezko at sonic.net> wrote:
>
>If anyone is interested I'd happily pitch in some $ towards buying a 500g
>>block of champagne yeast.
>>
>>The cost is $15-25, it's enough to brew several hundred gallons, is great
>>for experimentation!
>>
>>- Dana
>>
>>
>>
>>> Yeah, I've used basic yeast before, but only in sealed plastic bottles,
>>> which means at most a two day fermentation. It never really got that nice
>>> "spicyness" that I like in Ginger Beer like Reed's. Was wondering if the
>>> yeast would have anything to do with it. I probably under extracted the
>>> ginger in the plant (I didn't boil it).
>>>
>>> Know any good places to get champagne yeast other than Brewcraft?
>>> Felix Sargent
>>> felix.sargent at gmail.com
>>> www.felixsargent.com
>>>
>>>
>>>
>>> On Fri, Dec 9, 2011 at 2:45 PM, Matthew Downs <downs.matt at gmail.com>
>>> wrote:
>>>
>>>> I've had success using basic dry brewers yeast.  I suggest Safale 05 or
>>>> Cote de blanc (a champagne yeast).  These will both work with honey or
>>>> sugar.
>>>>
>>>> On Fri, Dec 9, 2011 at 12:26 PM, Frantisek Apfelbeck
>>>> <algoldor at yahoo.com>wrote:
>>>>
>>>>>  Hi Felix,
>>>>> I do not have it unfortunately. I've done various ginger based non
>>>>> alcoholic drinks using yogurt/yogurt whey/kefir/kefir whey/kombucha and
>>>>> water kefir. My best results were with kefir whey, honey and cold
>>>>> infusion
>>>>> of graded ginger during the whole fermentation. I'd be interested in
>>>>> the
>>>>> differences of the product if the "Ginger beer plant" is used. I also
>>>>> wonder how much is it reliable that this culture is the "true one" or
>>>>> the
>>>>> one which has been used for long period of time/historically. Do you
>>>>> have
>>>>> some info about the culture in general? I've heard about it before but
>>>>> I've
>>>>> never experimented with it and I'd like to give it a go. I love both
>>>>> ginger
>>>>> beer and ginger ale.
>>>>>
>>>>> Sincerely,
>>>>>
>>>>>
>>>>> Frantisek
>>>>>
>>>>> PS I'm now in England and I'll be going for 28c3 in Berlin where
>>>>> several
>>>>> Noisebridge members are coming too. We may try to discuss how to get
>>>>> the
>>>>> ginger plant and from somewhere in England to USA.
>>>>>
>>>>>
>>>>> Frantisek Apfelbeck
>>>>>
>>>>>
>>>>>
>>>>> biotechnologist&kvasir
>>>>>
>>>>> http://www.frantisekapfelbeck.org
>>>>>
>>>>> "There is no way to piece, piece is the way." Ghandi
>>>>>
>>>>>   ------------------------------
>>>>> *From:* Felix Sargent <felix.sargent at gmail.com>
>>>>> *To:* NoiseBridge Discuss <noisebridge-discuss at lists.noisebridge.net>
>>>>> *Sent:* Friday, December 9, 2011 1:45 AM
>>>>>
>>>>> *Subject:* [Noisebridge-discuss] Ginger Beer Plant
>>>>>
>>>>> Hi Noisebridge, specifically BioBridge,
>>>>>
>>>>> Does anyone have Ginger Beer Plant <http://gingerbeerplant.net/> or
>>
>>>>> know
>>>>> where to source it in the area?
>>>>>
>>>>> I'm looking to make some /real/ ginger beer.
>>>>> If nobody has any, I'd be really happy to culture some for sharing.
>>>>>
>>>>>
>>>>> Felix Sargent
>>>>> (415) 935-3354
>>>>> felix.sargent at gmail.com
>>>>>
>>>>> _______________________________________________
>>>>> Noisebridge-discuss mailing list
>>>>> Noisebridge-discuss at lists.noisebridge.net
>>>>> https://www.noisebridge.net/mailman/listinfo/noisebridge-discuss
>>>>>
>>>>>
>>>>>
>>>>> _______________________________________________
>>>>> Tastebridge mailing list
>>>>> Tastebridge at lists.noisebridge.net
>>>>> https://www.noisebridge.net/mailman/listinfo/tastebridge
>>>>>
>>>>>
>>>>
>>> _______________________________________________
>>> Tastebridge mailing list
>>> Tastebridge at lists.noisebridge.net
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>>>
>>
>>
>>
>
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