The only really sensible way to prove any of this would be to have the strains genetically fingerprinted. We are a commercial brewer and therefore when something didn't go quite right we stop doing it and try something else, rather than carry on the experiment to get to the bottom of it. This is only through our experience, rather than any true scientific experiment. Brewing enzymes are often made from GM micro-organisms, but they don't need to be labeled GM. Would we be able to know? I know GM food stuffs should be marked as such, but yeast might class as a "food processing aid" and it seems it might not need to be labeled as GM. Perhaps they are even genetically modified. My suspicion is that dried yeast strains are developed to stop commercial brewers having good results from normal re-pitching. It is of course possible that we have done something wrong when we have tried to propagate yeast that is a dried strain. "Wet" yeast does not do this anything like as much even after many more generations. Off flavours like phenols and unpleasant esters introduce very quickly after 2-3 generations. ![]() We now propagate up strains from "home brew" viles as well as having used lab propagated production pitchable supplies.ĭried yeast doesn't pitch on well in our experience. We have tried cropping from dried yeast fermentations. I have a hunch that dried yeast strains are cultured and cultivated so that the strain is not a regular beer yeast at all. Has anyone had Nottingham get away from them and rise this high? What was the outcome? Did it throw some fusel alcohols or become an estery mess? I'm hoping I didn't ruin a good batch of imperial stout but expect for it to not be perfect.I really should look at your blog more often. Its still in the midst of fermentation and I've since moved the beer downstairs to have the ambient temps downstairs help bring the beer temp down, but im whatever damage the heat would have had has been done already. I didn't consider the bigger beer would produce so much heat when fermenting and thought it would hold steady around 70f where my other fermentations held as well. I woke up this morning to my TILT reading 79f. With exothermic heat produced during fermentation, I usually have my TILT read right around 70f at the highest during the peak of fermentation. With my basement bring quite cold at this time of year, I typically ferment upstairs where the ambient temp is around 66f. This was an intended move so I knew I'd have enough yeast to ferment the imperial stout. IRC channel Specific Fermentation-Related Sub-RedditsĬider Mead Wine Brew Gear For Sale Distilling Spanish Homebrewing Subreddit Growing Hops Grainfather "Hold my yeast" - crazy fermentation ideas Prison Hooch - getting drunk for pennies Pro Brewing Kombucha Fermented Foods Automated Brewingīrewed an imperial stout yesterday that I racked onto a 2nd generation yeast cake of Lallemands Nottingham ale yeast from a prior batch of brown ale. If you can think of a good general link or even a better one than is currently posted please message the mods and let us know! Glossary of Terms Acronym Soup Yeast Harvesting Yeast Starter Priming Sugar Calculator Is It Infected? r/Homebrewing chat: Please be patient as more links will be added you have to start somewhere. What Did You Learn This Month? (4th Wed.) Brewing Tools/Information Tu: Tuesday Recipe Critique and Formulation!įri: Free-For-All Friday! Monthly Threads Vendors/Potential Vendors, read this before posting Daily Threads Welcome those of the fermentation persuasion!īefore making a post, read our posting guidelines
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