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Post #26 made 13 years ago
by Yeasty
PistolPatch wrote:Hey Yeasty, thanks for the link. A good read! Where he says...
"Coated with sticky residue, the "magic sticks" harboured millions of living yeast cells," shouldn't that be, "coated with millions of living bacteria."? :lol: :lol: :lol:
It is an interesting subject, I might try it with a short piece of dowling that I can boil to sanitise. Stir it through the dregs of the FV after I've took some for washing and then hang it up. Not sure I'd try it on a full brew but it might be worth doing it on a gallon in a demijon.

Mind you all the Vikings brews were Pre Hops so any bacteria would have added a sour note to the ales, sort of Lambic style, add a few Juniper berries and pine needles and it could have been drinkable.

Yeasty
Last edited by Yeasty on 24 May 2012, 15:50, edited 3 times in total.
Why is everyone talking about "Cheese"
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Post #27 made 13 years ago
by stux
Oh it will be coated in bacteria. It wasn't until relatively recently that mostly bacteria free brewing was possible.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #28 made 13 years ago
by deebo
I've always wondered how hardy yeast is..
When I'm pouring litres of yeast cake down the drain tube I wonder how long it lives down there..

A couple of times I have left some soft drink contains of open wort outside and they have started fermenting and smelt and tasted ok when they finished which makes me wonder if it was just old brewing yeast hanging around or some other wild yeast.

Can it survive past the acids in my gut and ferment sugar in my bowels?
I swear one time after drinking a particularly cloudy beer then drinking a sugar laden milo (hot chocolate for those not in Australia) my gut was gurgling all night.

Post #29 made 13 years ago
by thughes
deebo wrote:I've always wondered how hardy yeast is..
A couple of times I have left some soft drink contains of open wort outside and they have started fermenting and smelt and tasted ok when they finished which makes me wonder if it was just old brewing yeast hanging around or some other wild yeast.
I did this recently, comments here:

http://www.biabrewer.info/viewtopic.php?f=37&t=1415

--Todd
Last edited by thughes on 25 May 2012, 22:31, edited 3 times in total.
WWBBD?
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Post #30 made 13 years ago
by PistolPatch
Just saw your thread Todd. Good stuff!
Aces high wrote:I did a side by side ale with US05 & wyeast 1272 and the differences were massive. Done next to each other in jerry cans in my fermenting fridge. I really like the 1272 much more, so I served them side at a party and the 1272 batch was picked over the US05 every time.
Hope you have some left Aces. I'd like to try that :yum:.
Last edited by PistolPatch on 26 May 2012, 14:26, edited 3 times in total.
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Post #31 made 13 years ago
by NME
PP: Just FYI, I started using Wyeast purchased locally about 6 or so months ago and all bar one has swelled within a few hours. My biggest issue is getting the ones I want :P
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Post #32 made 13 years ago
by jakethesnake559
PistolPatch wrote:Go the taste test Gyro. That will build your confidence ;).
Hey PP,
Slightly off topic and maybe a silly question...
But what should it taste like??
I washed the yeast from my last brew and want to make sure it's OK before I pitch it again.
Last edited by jakethesnake559 on 04 Jun 2012, 19:30, edited 3 times in total.

Post #33 made 13 years ago
by PistolPatch
Thanks for the info update NME :peace:.

jake, it should taste like really, really weak beer. The main thing to look out for is that it doesn't taste awful/off. You'll know it when you smell or taste a dodgy one as it will stand out.

;)
PP
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