Recent content by shopkins1994

Flour is a lot easier and cheaper. It also rises so I can judge the CO2 without an airlock.

It seems that the yeast running out of food is causing the smell.

I think I am getting closer! Last night I mixed up a 1TBL batch and a 1/16TSP batch. In both I added 2TBL of table sugar and 1/4TSP yeast energizer. This morning the 1/16TSP had no odor. The 1TBL had a STRONG odor. The strongest yet. I might have blacked out when I sniffed it. I am going to try...

=D I don't think so. Though I was going to try to suction the air out and pump it through my portable breathalyzer and see if that would give anything.

Well, the 1TBL experiment had risen and fallen and had much more of an odor than then 1/16tsp version. I actually coughed when I inhaled the 1TBL air.

Everyone, thank you so much for all the help. You have given me some ideas to go after. Right now I have both the 1/16tsp and 1TBL going at the same time to see what I get tomorrow morning. Does anyone know what an ester smells like? Tough I know. When I think of what ethanol smells like, I...

Duboman, it appears that over pitching doesn't limit the function. The yeast are clearly consuming sugar because they are releasing CO2 in huge amounts. The flour mixture with 1 tablespoon of yeast starts to rise almost immediately, compared to the 1/16 teaspoon where it doesn't. So the question...

I would think that the 1 tablespoon of yeast would consume all the oxygen relatively quickly? If I go your theory (which it may very well be correct, I don't know), if the 1/16 teaspoon yeast can consume it in 12 hours, shouldn't 48 times more yeast be able to do it very quickly?

Hi Everyone, I needed help understanding what is happening with a yeast experiment. In my experiment, I use all-purpose flour and baker's yeast because they are readily available, cheap, and easy to mix. First experiment: 250 grams all-purpose flour, 200 grams water, 1/6 TEASPOON...

Hi Everyone. I was wondering if anyone had any input on alternative yeast nutrients that would be readily available in the kitchen. Peanut butter seems to be a good one but it has a strong smell/taste. Any other ideas? I'm trying to find a different source other than commercially available...

Thanks for the response. When I brew just plain sugar water there is definitely a sharp unappealing taste to the liquid compared to the honey made liquid. I was wondering if there was something else other than nutrients that would make that happen. I'm going to brew the sugar water with some...

Why do you think that mead made with just honey, water, and yeast tastes OK, but a ferment made with water, table sugar, and yeast tastes so bad? Sam

Sorry, I meant to say that the flour has the enzymes in it. Millers add enzymes to white flour so that it rises when yeast is added to it when it is baked. Sam

The flour should add malt to help break down the starch. The wine strain of yeast works fine with the potato/flour mixture but the brewers yeast does not. I added a teaspoon full of dried malt to the brewers yeast and it picked right up. Not sure what it doesn't like about a potato/flour mixture....

Hi Everyone. I was wondering how to get brewers yeast to like potato and flour as a ferment? I am using generic ale yeast from Mr. Beer cans for my test so I don't have a specific strain to name. For my test I boil 100 grams of potatoes and mix it with 25 grams of white flour and add 300 grams...