tag:blogger.com,1999:blog-8081751738815878503.comments2023-04-14T03:40:29.342-04:00Sui Generis BrewingBryanhttp://www.blogger.com/profile/16672407110077541595noreply@blogger.comBlogger575125tag:blogger.com,1999:blog-8081751738815878503.post-85224889377571098512017-09-11T16:11:47.771-04:002017-09-11T16:11:47.771-04:00I know this is 18 months later, but I believe the ...I know this is 18 months later, but I believe the iodine test works on a similar principle as the Fehlings Reaction (https://en.wikipedia.org/wiki/Fehling%27s_solution). If conversion has been completed, the long chain, non-reducable starches have been broken down into shorter chain sugars like Maltose, Glucose, and Fructose. The charged triiodide ion in the solution pulls away a hydrogen, oxidizing and opening the sugar ring. This oxidation has an effect on the pigment of the solution.<br />JDaileyhttps://www.blogger.com/profile/06464148074569542730noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-85393876110179822492017-08-29T14:48:50.647-04:002017-08-29T14:48:50.647-04:00Not yet...that will be coming this fall. The autho...Not yet...that will be coming this fall. The authors of the paper in the video popped by youtube and left some suggestions for maximizing success - specifically, they recommended adding alcohol (e.g. vodka) to the wort to get a wort with a starting alcohol content of 6 or 8% (I forget the exact value, its in the video's comments). This is a very good idea, as this high alcohol content will inhibit a lot of bugs and moulds that may otherwise take over the culture.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-53949908292073116302017-08-29T13:17:25.729-04:002017-08-29T13:17:25.729-04:00Have you tried inoculating wort with an oak leaf o...Have you tried inoculating wort with an oak leaf or any kind of leaf for that matter? Evanhttps://www.blogger.com/profile/12446993787275363192noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-21785052715682691872017-08-25T09:17:12.352-04:002017-08-25T09:17:12.352-04:00I'm not sure what the height is, as it would d...I'm not sure what the height is, as it would depend on your lamp (larger flame = larger/higher work area). With something as big as a 3L flask I would suggest placing the lamp on something to raise it up - you'd probably want the flame at mid-flask level.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-46923697960662453112017-08-25T06:29:16.488-04:002017-08-25T06:29:16.488-04:00Hey, thanks a lot for the great video!
I was wond...Hey, thanks a lot for the great video!<br /><br />I was wondering what the height of the clean working area would be from the flame? For example, if I was inoculating a 3l Erlenmeyer flask what would be the best technique using an alcohol lamp? As they are quite tall. Could one lift the lamp up to get a higher coverage? Anonymoushttps://www.blogger.com/profile/02241713345609974929noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-64169629771894659542017-08-15T08:18:11.049-04:002017-08-15T08:18:11.049-04:00Congrads, and I'm glad I could help!Congrads, and I'm glad I could help!Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-9131017035263876972017-08-15T07:59:28.699-04:002017-08-15T07:59:28.699-04:00Hey, Bryan! I'd just like to give you a shout ...Hey, Bryan! I'd just like to give you a shout out and say thanks for all these great posts and videos! I just recently started my own home yeast lab. I now have five slants in the fridge (with mineral oil) and a glycerin stock of one strain in the freezer. I'm on my way!!!Anonymoushttps://www.blogger.com/profile/06779398347490168288noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-22236682513576656672017-08-15T07:28:22.472-04:002017-08-15T07:28:22.472-04:00Pick a colony (or more than one, if you want) and ...Pick a colony (or more than one, if you want) and put it/them into 5-7ml of 1.040 wort. Grow until turbid, then add to a 1.040 gravity starter ~250-300ml in volume. Once completed, that starter can then be used to inoculate a starter upto 3L in size. Sedement and decant the yeast, and pitch the slurry into your beer. If you look at my video on using slants, at the end I show you how to start this process:<br />https://suigenerisbrewing.blogspot.ca/2015/11/easy-home-yeast-banking-and-video.htmlBryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-56350298484657859912017-08-14T21:07:46.091-04:002017-08-14T21:07:46.091-04:00Can't wait!Can't wait!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-90554565931921388022017-08-14T16:18:06.937-04:002017-08-14T16:18:06.937-04:00How would one go about using yeast from an agar pl...How would one go about using yeast from an agar plate sample that was captured from the wild?Anonymoushttps://www.blogger.com/profile/09028469996175876346noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-81455083633070088812017-08-14T13:54:02.368-04:002017-08-14T13:54:02.368-04:00Canned corn aroma is usually DMS, or related sulph...Canned corn aroma is usually DMS, or related sulphur compounds. This could be from the malt you used (especially if you used pilsner malt), but may also be from your yeast or lactic acid bacteria that came along for the ride. <br /><br />If this is DMS or a related compound it will dissipate if aged long enough. It is unlikely to indicate the presence of anything dangerous - but be sure the beer is fully attenuated before you try it!Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-39146946166844901002017-08-14T12:22:11.362-04:002017-08-14T12:22:11.362-04:00Bryan,
Thanks for the great blog. I just went th...Bryan, <br />Thanks for the great blog. I just went through the process of capturing yeast from the backyard and isolating it on agar plates. I have a starter that is 48 hours in the flask from one of the plates and would like to make a small (1 gal) batch of pale ale. I'm not looking to do sours or long fermentations. I just want to try to make a regular beer with what I've caught. <br />My starter has a distinct canned corn odor. I don't know if this is from the wort or from the yeast. What do I need to watch out for to make sure this beer is safe?<br />Thanks<br />Ben Anonymoushttps://www.blogger.com/profile/07526614107034596143noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-29898250446953863052017-08-11T13:18:13.212-04:002017-08-11T13:18:13.212-04:00Awesome posts. I'm coming to this as a meadmak...Awesome posts. I'm coming to this as a meadmaker, not a beer brewer, so my interest centers on doing a similar process with small quantities of honey to get deep caramel flavors in a bochet. I just wanted to offer a word of warning on the syrup recipe you posted. Watering down any syrup will, similar to honey, make it fermentable. So I would strongly encourage anyone who adds extra water to their syrup to put it in a sanitized jar, and then follow through with proper canning procedures, with vacuum sealing, and keeping it sealed until you are ready to use it. I don't think that a watered down syrup will "keep indefinitely" You are at risk of a wild ferment. So either can your watery syrup or don't water it down. Get it up to just under "softball" temperature, so right at 230F -235F. Then you will have 80%suger, 20% water. That's a safe place to be. 20% water content is the absolute max you would ever want to have your honey be. Otherwise it can spontaneously ferment. Same with sugar syrup.lumenbeinghttps://www.blogger.com/profile/17680317612896086825noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-71318893704377119712017-08-04T07:21:53.297-04:002017-08-04T07:21:53.297-04:00Actually, yes!
It really improved over time; the ...Actually, yes!<br /><br />It really improved over time; the ester character faded, leaving the modest acidity and a bit of an earthy note also developed. Became somewhat like a tart saison.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-60954628210901318282017-08-04T01:03:54.728-04:002017-08-04T01:03:54.728-04:0010 or so months later, any update on how well the ...10 or so months later, any update on how well the Lachancea thermotolerans beer aged?Jonhttps://www.blogger.com/profile/03748250987644502052noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-28531730007009737912017-08-01T12:13:43.958-04:002017-08-01T12:13:43.958-04:00Yep, in part 3 I state 1 tsp (5ml) per kilo; you a...Yep, in part 3 I state 1 tsp (5ml) per kilo; you added about half of that. DME can vary a lot on protein content, so 1/2 tsp could easily be too little (or just right); 1 tsp has consistently worked wel for me.<br /><br />That said, your image looks like it worked as it should; a dark red-brown colour. Chocolate flavours also sound right. You can keep the sugar close to the hard-crack temperature to get more roasted notes, but be careful as it is very easy to go from nice roasty notes to acrid burnt notes.<br /><br />I had another thought about the lime taste (by which I assume you mean chemical/mineral like, not citrus-fruit like). Its probably the amount of pickling lime you added, but it could also be (in part) due to minerals in your water - i.e. the effect of the minerality of the lime + the minerality of your water. You may want to try using distilled water, especially if your water is on the hard side. Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-38110554470304521152017-08-01T09:58:54.960-04:002017-08-01T09:58:54.960-04:00Best of luck, don't go too crazy with the vari...Best of luck, don't go too crazy with the variety of wild yeast out there! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-79568366495208359162017-08-01T07:10:38.046-04:002017-08-01T07:10:38.046-04:00Definitely not enough DME. I have had some success...Definitely not enough DME. I have had some success. Still some of that gross lime taste, but it got pretty dark and lost the sweetness and it tastes a bit like dark chocolate or cocoa.<br /><br />https://i.imgur.com/wSJQtnW.jpg<br /><br />There must be a point where it becomes overdone though? Perhaps far too bitter? Anonymoushttps://www.blogger.com/profile/10644832708099047310noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-19402615995273233612017-08-01T05:48:53.240-04:002017-08-01T05:48:53.240-04:00i must have misread your part 3 amendments. You di...i must have misread your part 3 amendments. You didn't cut it down to a teaspoon instead of a tablespoon?Anonymoushttps://www.blogger.com/profile/10644832708099047310noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-18296129688170556962017-07-27T01:14:15.900-04:002017-07-27T01:14:15.900-04:00That must be it. I used half a teaspoon. Like Shin...That must be it. I used half a teaspoon. Like Shindhere I got this from your latest Part III. I'll go bad to a tablespoon and try again. Thanks a lot. I have tasted a good sugar in a craft brew and it had just the Plum and other dark fruit flavours I'm looking for.Robhttps://www.blogger.com/profile/14726477355807080186noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-2976115383975862362017-07-25T07:21:35.345-04:002017-07-25T07:21:35.345-04:00Not nearly enough DME - my instructions state &quo...Not nearly enough DME - my instructions state "For every kilogram (2.2lbs) of sugar, blend in 1 tablespoon (15ml) of DME". Also, not all DME has the same protein content, so you may have to increase the amount used over what I indicate to get proper malliard reactions.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-56976926046379801242017-07-24T16:33:31.655-04:002017-07-24T16:33:31.655-04:00I followed your process along with your amendments...I followed your process along with your amendments in part 3. It was a 1KG batch so 1/2 tsp of DME. I was using a candy thermometre and being my first attempt I brought the temp down a little far a few times. Next time I should have more consistent temperature. I also didn't add any corn sugar.Anonymoushttps://www.blogger.com/profile/10644832708099047310noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-75010380110071877982017-07-24T12:33:17.377-04:002017-07-24T12:33:17.377-04:00I missed the dilution part; the amount you added w...I missed the dilution part; the amount you added was probably correct. As for the aroma, I'm not sure what would have caused that - both sodium and potassium carbonate are stable and shouldn't break down at the temperatures we are using, and should be basic enough to drive the malliard reactions.<br /><br />What did you use as your protein source - DME, or something else - and how much did you add?Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-36697785174459004702017-07-24T12:29:39.779-04:002017-07-24T12:29:39.779-04:00In that case you're guess is likely correct; y...In that case you're guess is likely correct; you probably added too much lye. Do you know what your temperature was during conversion? Also, how much protein source (DME or other) did you add?Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-79451617206207641682017-07-24T03:32:38.751-04:002017-07-24T03:32:38.751-04:00I'm using food grade pickling lime.I'm using food grade pickling lime.Anonymoushttps://www.blogger.com/profile/10644832708099047310noreply@blogger.com