Interesting, how much did you have to pay for a slant? I’m in Germany so it might be a good resource for some yeasts.john luc wrote:The yeast mentioned in the above article is here. My thinking about adjusting PH is referred to in it. They recommend mash PH is adjusted. My thinking outside the box is working. Now if I can get back in the box that will be progress.
https://www.hefebank-weihenstephan.de/e ... en/wsl-17/
Brewing alcohol free
Re: Brewing alcohol free
Re: Brewing alcohol free
I have not got this yeast yet. If you can source it let us know
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie
Re: Brewing alcohol free
This is one you may have already found:john luc wrote: ↑Sun Oct 20, 2019 12:28 pmThe yeast mentioned in the above article is here. My thinking about adjusting PH is referred to in it. They recommend mash PH is adjusted. My thinking outside the box is working. Now if I can get back in the box that will be progress.
https://www.hefebank-weihenstephan.de/e ... en/wsl-17/
http://thethinkhank.blogspot.com/2019/0 ... etcha.html
Hum, don't agree with some of what he does. But seems you can get the yeast in Germany (but quite a price, 16Euros is one I found). I'm not convinced, but worthy of some contemplation ...
Cheers, well dug out that.
Cask-conditioned style ale out of a keg/Cornie (the "treatise"): https://drive.google.com/file/d/0BwzEv5 ... rDKRMjcO1g
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing
Brewing alcohol free
Where did the €16 come from and did that include postage?
Edit: nevermind i see a few shops here sell it. It would probably be easy to slant and split.
Edit: nevermind i see a few shops here sell it. It would probably be easy to slant and split.
Re: Brewing alcohol free
http://lup.lub.lu.se/luur/download?func ... Id=8953111
If you want to slant it then have a pot of coffee on stand by and have a read here. The yeast I mentioned is commercial but the other yeast listed here is not.
If you want to slant it then have a pot of coffee on stand by and have a read here. The yeast I mentioned is commercial but the other yeast listed here is not.
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie
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Re: Brewing alcohol free
I've just been given a couple of bottles of this St Peters beer. I'm afraid to drink it now!john luc wrote: ↑Wed Apr 10, 2019 10:37 pmThat does sound disgusting. There is an American homebrewer gone commercial who has proprietory designed a brewing process. Claims it's the real McCoy but sure we can all say thatRobwalkeragain wrote: ↑Wed Apr 10, 2019 3:13 pmWhatever you do, don’t do what St Peters do and bottle unfermented, filtered, carbonated wort. They had a moan about their research being taken advantage of in this month’s brewers journal, I don’t think they spent much to get where they are
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Re: Brewing alcohol free
[/quote]
I've just been given a couple of bottles of this St Peters beer. I'm afraid to drink it now!
[/quote]
When they first released it, it was only in a four pack. The best that can be said for it is the bottles are attractive! After one sip, the rest of that bottle and all of the other 3 were binned.
I've just been given a couple of bottles of this St Peters beer. I'm afraid to drink it now!
[/quote]
When they first released it, it was only in a four pack. The best that can be said for it is the bottles are attractive! After one sip, the rest of that bottle and all of the other 3 were binned.
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Re: Brewing alcohol free
I've just been given a couple of bottles of this St Peters beer. I'm afraid to drink it now!
[/quote]
When they first released it, it was only in a four pack. The best that can be said for it is the bottles are attractive! After one sip, the rest of that bottle and all of the other 3 were binned.
[/quote]
I guess they must have tried a couple of bottles and decided that it was undrinkable, then gave me the remaining two bottles!
As you say the St Peter's bottles are attractive, so at least I can save them and use them for future brews!
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Re: Brewing alcohol free
I know I just recycled mine, but can’t remember whether it was because the shape of the bottles wasted lots of space in my storage or whether they were some of those labels which are almost impossible to easily remove from the bottles!
Re: Brewing alcohol free
One of the reasons I said "I'm not convinced" by these saccharomycodes lugwigii yeasts is they don't touch maltose so I imagined intolerably sweet results (I'd also come across S. lugwigii when brewing ginger beer with "ginger beer plant", and it didn't sound too healthy!). None of the links discussed this in the links for S. lugwigii, but I assumed the guys knew what they were doing (?) and dug a bit deeper …
Seems my knowledge of mashing is a bit paper thin: Beta-amylase clips maltose off dextrin and starches? Too simplistic! Beer wort (all grain) will be composed of approximately 10% glucose, 8% sucrose, 2% fructose, only 48-50% maltose, 18% maltotriose and the rest as assorted dextrins (https://byo.com/article/sweetness-brewi ... -use-them/ and other sources provide roughly same amounts) and yeast ferments them in roughly that order (if it can). I still reckon 50% of unfermantable maltose will be too sweet, but this less simplistic view opens up the possibilities of using these yeasts. S. lugwigii only ferments the first 3 sugars in the above list (about 20% of the "average" wort constituents).
The commercial strains of S. lugwigii will certainly not produce some of the evil concoctions the "wild" strains reputedly do (one hopes!).
Seems my knowledge of mashing is a bit paper thin: Beta-amylase clips maltose off dextrin and starches? Too simplistic! Beer wort (all grain) will be composed of approximately 10% glucose, 8% sucrose, 2% fructose, only 48-50% maltose, 18% maltotriose and the rest as assorted dextrins (https://byo.com/article/sweetness-brewi ... -use-them/ and other sources provide roughly same amounts) and yeast ferments them in roughly that order (if it can). I still reckon 50% of unfermantable maltose will be too sweet, but this less simplistic view opens up the possibilities of using these yeasts. S. lugwigii only ferments the first 3 sugars in the above list (about 20% of the "average" wort constituents).
The commercial strains of S. lugwigii will certainly not produce some of the evil concoctions the "wild" strains reputedly do (one hopes!).
Cask-conditioned style ale out of a keg/Cornie (the "treatise"): https://drive.google.com/file/d/0BwzEv5 ... rDKRMjcO1g
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing
Re: Brewing alcohol free
I was chatting with a commercial yeast specialist who said he would not release this yeast for legal reasons. Said that the brewery using it would need to be super sterile and as most brewerys are not then a high degree of spoilt brews can ensue. I note from the 2 research papers we listed both had a fail with this yeast.
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie
Re: Brewing alcohol free
saccharomycodes lugwigii is every now and then made available to home brewers by Weihenstephan through the German hobby brewing forum.
One thing I've been looking for but have not found yet is what is the sugar composition of a cold extracted wort. Malting is not the same as a hot mash? How about saccharomycodes lugwigii with a cold extract? I'll see if I can get some saccharomycodes lugwigii of the next offer.
Ingo
One thing I've been looking for but have not found yet is what is the sugar composition of a cold extracted wort. Malting is not the same as a hot mash? How about saccharomycodes lugwigii with a cold extract? I'll see if I can get some saccharomycodes lugwigii of the next offer.
Ingo
Re: Brewing alcohol free
I think I've heard enough for now. And without (knowingly) ever letting that S. Lugwigii stuff near my brewery.
I'm going to stick with S-33 and manipulate the maltotriose content of my low-alcohol beers because it sounds a lot less fraught. And find alternatives to S-33 along the way (like CML "Monk" looks a possibility?). Maltotriose is a lot less sweet than the maltose S. Lugwigii leaves behind (which will also be leaving the maltotriose behind). I reckon the grain bill has still to be kept low with S. Lugwigii, but not so much to keep alcohol down, but to keep maltose sweetness down.
Diverting away a little: A nice thing about those "Tilt" hydrometers is you get a finely graduated graph out of them. The following is not from a low-alcohol brew (it has an ABV of 6.5%!) but it does show rather nicely the S-33 yeast hitting the "Maltotriose" "wall". Most other yeasts gradually slow down as they work through the remaining "maltotriose" (and other dextrins perhaps):
I'm going to stick with S-33 and manipulate the maltotriose content of my low-alcohol beers because it sounds a lot less fraught. And find alternatives to S-33 along the way (like CML "Monk" looks a possibility?). Maltotriose is a lot less sweet than the maltose S. Lugwigii leaves behind (which will also be leaving the maltotriose behind). I reckon the grain bill has still to be kept low with S. Lugwigii, but not so much to keep alcohol down, but to keep maltose sweetness down.
Diverting away a little: A nice thing about those "Tilt" hydrometers is you get a finely graduated graph out of them. The following is not from a low-alcohol brew (it has an ABV of 6.5%!) but it does show rather nicely the S-33 yeast hitting the "Maltotriose" "wall". Most other yeasts gradually slow down as they work through the remaining "maltotriose" (and other dextrins perhaps):
Cask-conditioned style ale out of a keg/Cornie (the "treatise"): https://drive.google.com/file/d/0BwzEv5 ... rDKRMjcO1g
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing
Re: Brewing alcohol free
In the document I posted the test brew with ludwigii used 70% pale malt and 30% wheat and this was the mash schedule ,
mashing:
37°C for 20 min;
44°C for 20 min;
48°C for 20 min;
52°C for 30 min;
68°C for 30 min;
and 78°C for 10 min at a ramping rate of 1.0°C/min.
mashing:
37°C for 20 min;
44°C for 20 min;
48°C for 20 min;
52°C for 30 min;
68°C for 30 min;
and 78°C for 10 min at a ramping rate of 1.0°C/min.
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie