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it will take longer to ferment if you start with less yeast but yeah it does multiply on its own. i have never made alcoholic beer but i sometimes make ginger beer with some champagne yeast i got on ebay and i start with like 1/8 tsp and after three days there's half an inch of the stuff on the bottom of the bottle
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Nov 26, 2020 02:09
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| # ? Apr 24, 2024 05:03 |
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one yeast is a yeat
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Nov 26, 2020 02:13
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Yeast is a living thing that eats carbs and shits booze. It's an absolute miracle that it exists.
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Nov 26, 2020 02:16
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President Beep posted:one yeast is a yeat I can't keep up with the yospos plurality canon
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Nov 26, 2020 02:30
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It’s possible to put in too little yeast and have other bad bacteria take over and dominate the yeast before it can really take off.
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Nov 26, 2020 02:48
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seemed to be percolating away well today. hopefully i at least didn’t under do it. e: this is the stuff i used. https://labelpeelers.com/wine-makin...-xoC_yAQAvD_BwE double e: gently caress, looks like it’s some kind of champagne strain. hope the mead doesn’t turn out too dry. President Beep fucked around with this message at 02:53 on Nov 26, 2020 |
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Nov 26, 2020 02:51
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If it’s bubbling and doesn’t have obvious green or black mold colors you’re doing just fine. One of my cider batches (thought that post of yours was cider) got a tiny bit of mold on the surface so I added more fresh apple peels and the rejuvenated yeast won out, other bacterias can’t handle the higher alcohol level and die off. And champaign yeast for mead (and even cider!) is super duper common, it’ll be great don’t worry.
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Nov 26, 2020 02:56
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President Beep posted:seemed to be percolating away well today. hopefully i at least didn’t under do it. if it's too dry add some honey when you serve it
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Nov 26, 2020 02:59
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hell yeah. thanks for the reassurance. and yeah, the reaction going on, at least at this early stage, seems okay. no weird colors or anything. a somewhat lighter colored film forming on top, but i have a hunch it’s not contaminated. i did a pretty thorough job sanitizing the equipment and i boiled my water before adding the other ingredients.
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Nov 26, 2020 02:59
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PokeJoe posted:if it's too dry add some honey when you serve it oh, right. that seems pretty straightforward.
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Nov 26, 2020 03:00
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Fortaleza posted:What kind of yeast you using? In my previous small (< 1 gallon) batches I used natural yeast from the peels and 1 turned out great and 1 turned out super mediocre. whatever drops out of his foreskin, duh
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Nov 26, 2020 03:04
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President Beep posted:wait, so it didn’t matter how much i put in? ehhh having more helps it get going faster but not really, no what you're seeing right now is a giant yeast orgy
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Nov 26, 2020 03:15
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man i was telling myself i should get around to buying more beer supplies before the next lockdown hit and now woops!!! i think i'm gonna give my guy a call anyways to see if i can order some over the phone and just have him leave it outside for me to pick up. i want my dipshit juice damnit
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Nov 26, 2020 03:17
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President Beep posted:seemed to be percolating away well today. hopefully i at least didn’t under do it. yeah as mentioned as long as there's some yeast, you'll get things going, it'll just be lagging by a day or two at the most. yeast will reproduce along an exponential curve (which you may sometimes see referred to as logarithmic growth because additionally, the temperature at which you ferment will have really interesting effects - obviously it will affect the rate of growth, but sometimes it will completely change the ratio of various metabolites, which is one of the ways you can change the flavour profiles of your finished product. the type of yeast won't matter as much as you think; the biggest difference is the alcohol level at which it dies off, which you can monitor if it matters too much.
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Nov 26, 2020 03:39
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after just 1 month of fermentation, the yeast takes over your entire house
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Nov 26, 2020 03:41
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Jabor posted:Yeast is a living thing that eats carbs and shits booze. It's an absolute miracle that it exists. it's nice to be noticed
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Nov 26, 2020 03:44
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fart simpson posted:after just 1 month of fermentation, the yeast takes over your entire house nah you just become a subway
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Nov 26, 2020 03:44
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for yeast you can definitely add too little. it's typically referred to as "underpitching" and can result in off-flavors from stressed out yeast. i think it's largely because of the nutrients and oxygen yeast need to multiply. the yeast doesn't really multiply once it's anaerobic and converting the sugars to alcohol, so if you don't add enough initially it can have a poor fermentation. i don't really know the mechanism for this, yeast has a pretty complex lifecycle but apparently it has some preferred population when it does fermentation and outside of that it gets stressed out. in dry yeast, the yeast is actually grown in the lab in oxygen-rich environments where it multiplies aggressively. then it's quickly dried in the high-oxygen and healthy state. so when you pitch dry yeast it will use the oxygen and nutrients from the lab growth to multiply in the mead and get a healthy population going for the anaerobic stage. after it ferments it will drop out (flocculate) and drop to the bottom, forming a yeast cake and clearing up the mead. but it's actually a large range as far as i know, so if your yeast started quickly and the airlock is lively then it's fine. if you got close with eyeballing it then it's close enough. and yeah the champagne yeast will get you a pretty dry product. honey is very fermentable by yeast, they can easily eat most of the sugars. and i think champagne yeast is a high attenuator, that is it will eat most of the sugars available before flocculating.
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Nov 26, 2020 03:46
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mediaphage posted:holy poo poo i haven’t thought about them in ten years i created the best power structure in the yospos discord by giving mod powers to crip eating bread
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Nov 26, 2020 03:48
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Eeyo posted:for yeast you can definitely add too little. it's typically referred to as "underpitching" and can result in off-flavors from stressed out yeast. i think it's largely because of the nutrients and oxygen yeast need to multiply. the yeast doesn't really multiply once it's anaerobic and converting the sugars to alcohol, so if you don't add enough initially it can have a poor fermentation. i don't really know the mechanism for this, yeast has a pretty complex lifecycle but apparently it has some preferred population when it does fermentation and outside of that it gets stressed out. sounds like a metaphor for capitalism
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Nov 26, 2020 03:48
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Fortaleza posted:It’s possible to put in too little yeast and have other bad bacteria take over and dominate the yeast before it can really take off. happens all the time when trina grow mushies 
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Nov 26, 2020 03:49
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Pittsburgh Fentanyl Cloud posted:Verizon FIOS does NOT have data caps, which is why it's expensive as poo poo. Worth it. fios doesnt have caps but if u hit like tens of TBs a month you might get an email thats like "hey could u chill out a bit maybe?"
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Nov 26, 2020 03:56
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Eeyo posted:for yeast you can definitely add too little. it's typically referred to as "underpitching" and can result in off-flavors from stressed out yeast. i think it's largely because of the nutrients and oxygen yeast need to multiply. the yeast doesn't really multiply once it's anaerobic and converting the sugars to alcohol, so if you don't add enough initially it can have a poor fermentation. i don't really know the mechanism for this, yeast has a pretty complex lifecycle but apparently it has some preferred population when it does fermentation and outside of that it gets stressed out. you're right, although the risk is really overstated imo, though the risk may be higher if you're using a wild stater. modern yeast cultures tend to be very viable. unless you're intentionally using very little, i'm suspicious that most will notice (some taste trials in beer bear this out). you're also right in that yeast will use up resources, including oxygen, as they reproduce, and if you're relying on multiple generations of reproduction to metabolize sufficient alcohol, you may use up more oxygen et al. i wouldn't call it stressed, necessarily, though, as yeast, at least the species most used in fermentation, will reproduce anaerobically, too, if they have enough resources echinopsis posted:happens all the time when trina grow mushies ~~aseptic~~ mediaphage fucked around with this message at 04:08 on Nov 26, 2020 |
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Nov 26, 2020 04:05
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echinopsis posted:happens all the time when trina grow mushies Prooobably not the same kind of mushrooms you’re talking about but in a vid on the LiZiQui youtube channel she has an old log she drilled little holes into and put in spores and covered them up, little mushroom farm! Really want to try it with shitake or chanterelles.
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Nov 26, 2020 04:15
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Fortaleza posted:Prooobably not the same kind of mushrooms you’re talking about but in a vid on the LiZiQui youtube channel she has an old log she drilled little holes into and put in spores and covered them up, little mushroom farm! i keep meaning to do this because you can put them anywhere! like, basement, closet, spare room, wherever
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Nov 26, 2020 04:16
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there are a handful of species of wood loving magic mushrooms and yeah .. it’s not hard necessary to sterilise and innoculate dowel bits, and then yeah drill the holes and put the things in. boom
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Nov 26, 2020 04:25
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what I would do for some spore prints of wood loving magic mushrooms
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Nov 26, 2020 04:25
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mediaphage posted:you're right, although the risk is really overstated imo, though the risk may be higher if you're using a wild stater. modern yeast cultures tend to be very viable. unless you're intentionally using very little, i'm suspicious that most will notice (some taste trials in beer bear this out). you're also right in that yeast will use up resources, including oxygen, as they reproduce, and if you're relying on multiple generations of reproduction to metabolize sufficient alcohol, you may use up more oxygen et al. i wouldn't call it stressed, necessarily, though, as yeast, at least the species most used in fermentation, will reproduce anaerobically, too, if they have enough resources yeast is a fuckin crazy sophisticated organism and it's great reading about it. it's great that it all started when ancient humans had 'magic' sticks that they knew stirring in certain types of mixtures would result in that great dipshit juice we know as alcohol. just wonderful
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Nov 26, 2020 04:26
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PIZZA.BAT posted:yeast is a fuckin crazy sophisticated organism and it's great reading about it. it's great that it all started when ancient humans had 'magic' sticks that they knew stirring in certain types of mixtures would result in that great dipshit juice we know as alcohol. just wonderful i love fermentation, it's so nutbar. definitely a reason i pursued micro. and we're on the cusp of unbelievably wild work with microbes, way more than we've ever done before, which is already impressive! transgenic yeasts give us all sorts of useful stuff.
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Nov 26, 2020 04:31
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fart simpson posted:after just 1 month of fermentation, the yeast takes over your entire house after 2 months the entire world is yeast. this has only happened once before
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Nov 26, 2020 04:33
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Sagebrush posted:after 2 months the entire world is yeast. this has only happened once before we think the ordovician had maybe-fungus that grew up over 25 feet tall https://en.wikipedia.org/wiki/Prototaxites
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Nov 26, 2020 04:36
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echinopsis posted:there are a handful of species of wood loving magic mushrooms and yeah .. it’s not hard necessary to sterilise and innoculate dowel bits, and then yeah drill the holes and put the things in. boom echi make the magic mushroom wand
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Nov 26, 2020 04:38
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mediaphage posted:i love fermentation, it's so nutbar. definitely a reason i pursued micro. and we're on the cusp of unbelievably wild work with microbes, way more than we've ever done before, which is already impressive! transgenic yeasts give us all sorts of useful stuff. yeah this is kind of a simple example but i thought it was neat: https://www.lallemandbrewing.com/en/united-states/product-details/sourvisiae/. they added a gene to make lactic acid to brewer's yeast, so you can make sour beers without a mixed fermentation or kettle souring. i'd definitely be on board with using transgenic yeast, but i figure it may be a while before the homebrew market gets a lot of the new interesting stuff.
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Nov 26, 2020 04:57
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President Beep posted:echi make the magic mushroom wand the dosing rodtronics
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Nov 26, 2020 05:09
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Eeyo posted:yeah this is kind of a simple example but i thought it was neat: https://www.lallemandbrewing.com/en/united-states/product-details/sourvisiae/. they added a gene to make lactic acid to brewer's yeast, so you can make sour beers without a mixed fermentation or kettle souring. i'd definitely be on board with using transgenic yeast, but i figure it may be a while before the homebrew market gets a lot of the new interesting stuff. when you first get a grasp for the orders of magnitudes that enzymes are above chemical catalysts, then you get an idea of why yeasts are our new friends
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Nov 26, 2020 05:13
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Asleep Style posted:I can't keep up with the yospos plurality canon One yopos Two yospos
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Nov 26, 2020 05:43
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three or more yospi
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Nov 26, 2020 05:45
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technically yospi is 3.14 or more
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Nov 26, 2020 05:53
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yospes
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Nov 26, 2020 12:41
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being that it has geek origins, the correct plural would be yospodes
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Nov 26, 2020 12:44
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