The Wiki for Tale 4 is in read-only mode and is available for archival and reference purposes only. Please visit the current Tale 11 Wiki in the meantime.
If you have any issues with this Wiki, please post in #wiki-editing on Discord or contact Brad in-game.
Difference between revisions of "Guilds/Garden of Eden/beer intro"
From A Tale in the Desert
Jump to navigationJump to search (New page: Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general Orrin: I looked at the T3 beer guide, the one for the VP dry black beer ...) |
|||
| Line 1: | Line 1: | ||
| − | Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general | + | *Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general |
| − | Orrin: I looked at the T3 beer guide, the one for the VP dry black beer thing, but that just told me how to follow recipes | + | *Orrin: I looked at the T3 beer guide, the one for the VP dry black beer thing, but that just told me how to follow recipes |
| − | Orrin: not what you actually need to work out the recipes | + | *Orrin: not what you actually need to work out the recipes |
| − | Pascalito: well, it's a long explanation , i'll try to describe the general picture first, without tech details | + | *Pascalito: well, it's a long explanation , i'll try to describe the general picture first, without tech details |
| − | Pascalito: when the beer is fermenting and the kettle is not sealed yet, microorganisms enter till you seal | + | *Pascalito: when the beer is fermenting and the kettle is not sealed yet, microorganisms enter till you seal |
| − | Pascalito: Yeasts are good, rest is bad | + | *Pascalito: Yeasts are good, rest is bad |
| − | Pascalito: so we need a yeast as first entering organism | + | *Pascalito: so we need a yeast as first entering organism |
| − | Pascalito: 2 ways to go then : try to brew with open pot, which is often some trial and error and "feeling" | + | *Pascalito: 2 ways to go then : try to brew with open pot, which is often some trial and error and "feeling" |
| − | Pascalito: or isolate the yeast and find out when to seal to only have the yeast in the kettle, with known | + | *Pascalito: or isolate the yeast and find out when to seal to only have the yeast in the kettle, with known *east data you can create recipes then with spreadsheet BeerCalc |
| − | Orrin: hmmm | + | *Orrin: hmmm |
| − | Pascalito: now to the fermentation itself | + | *Pascalito: now to the fermentation itself |
| − | Orrin: so these other things that go in | + | *Orrin: so these other things that go in |
| − | Orrin: can't have *any* of them before the yeast? | + | *Orrin: can't have *any* of them before the yeast? |
| − | Pascalito: i'll come to ingredients | + | *Pascalito: i'll come to ingredients |
| − | Orrin: all the bacteria etc | + | *Orrin: all the bacteria etc |
| − | Pascalito: well, maybe you could have one before the yeast but in general it is not worth the effort to even try | + | *Pascalito: well, maybe you could have one before the yeast but in general it is not worth the effort to even try |
| − | Pascalito: the first one dominates the process, cause will put its mark on the brew fast | + | *Pascalito: the first one dominates the process, cause will put its mark on the brew fast |
| − | Pascalito: ok, ingredients now | + | *Pascalito: ok, ingredients now |
| − | Pascalito: you can add honey and malts | + | *Pascalito: you can add honey and malts |
| − | Pascalito: they contain sugars (maltose and glucose) | + | *Pascalito: they contain sugars (maltose and glucose) |
| − | Pascalito: and vitamins | + | *Pascalito: and vitamins |
| − | Pascalito: they also give some flavor and/or bitterness | + | *Pascalito: they also give some flavor and/or bitterness |
| − | Pascalito: but sugar and vitamins are the main stuff we'll talk about | + | *Pascalito: but sugar and vitamins are the main stuff we'll talk about |
| − | Pascalito: yeasts eat sugar and vitamins to produce alcohol | + | *Pascalito: yeasts eat sugar and vitamins to produce alcohol |
| − | Pascalito: when one of those goes under the minimum required amount for that specific yeast, the alc production stops | + | *Pascalito: when one of those goes under the minimum required amount for that specific yeast, the alc production stops |
| − | Pascalito: those minima are called "floors" | + | *Pascalito: those minima are called "floors" |
| − | Pascalito: yeasts also kill themselves with the alc they produce | + | *Pascalito: yeasts also kill themselves with the alc they produce |
| − | Pascalito: this determines the max alcohol for that yeast | + | *Pascalito: this determines the max alcohol for that yeast |
| − | Pascalito: then we come to the flavor department | + | *Pascalito: then we come to the flavor department |
| − | Pascalito: the fruit flavors, nutmeg and cinnamon can only be produced by the yeast | + | *Pascalito: the fruit flavors, nutmeg and cinnamon can only be produced by the yeast |
| − | Pascalito: honey and barley are good flavors too | + | *Pascalito: honey and barley are good flavors too |
| − | Pascalito: barley flavor comes from malts | + | *Pascalito: barley flavor comes from malts |
| − | Pascalito: honey flavor from honey + the yeast | + | *Pascalito: honey flavor from honey + the yeast |
| − | Pascalito: there are also bad flavors : grassy and nasty | + | *Pascalito: there are also bad flavors : grassy and nasty |
| − | Pascalito: if too much of those, the beer is undrinkable | + | *Pascalito: if too much of those, the beer is undrinkable |
| − | Pascalito: nasty is purely from yeast | + | *Pascalito: nasty is purely from yeast |
| − | Pascalito: grassy from yeast and some malts | + | *Pascalito: grassy from yeast and some malts |
| − | Pascalito: back to ingredients | + | *Pascalito: back to ingredients |
| − | Pascalito: the time you enter the ingredient influences how much vit and flavor it has left | + | *Pascalito: the time you enter the ingredient influences how much vit and flavor it has left |
| − | Pascalito: o, forgot bitterness | + | *Pascalito: o, forgot bitterness |
| − | Pascalito: is a combo of nutmeg, cinnamon and tannin | + | *Pascalito: is a combo of nutmeg, cinnamon and tannin |
| − | Pascalito: nut and cin from yeast, tan from malts | + | *Pascalito: nut and cin from yeast, tan from malts |
| − | Pascalito: entering ingredient early makes them cook for long, which makes them lose vitamins and flavor basically | + | *Pascalito: entering ingredient early makes them cook for long, which makes them lose vitamins and flavor basically |
| − | Pascalito: best to look at spreadsheet BeerCalc to see what they produce dependent on entry time (link to the spreadsheet at bottom of page http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet) | + | *Pascalito: best to look at spreadsheet BeerCalc to see what they produce dependent on entry time (link to the spreadsheet at bottom of page http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet) |
| − | Pascalito: the art to brew drinkable beer is to have a good balance between bitterness and sweetness | + | *Pascalito: the art to brew drinkable beer is to have a good balance between bitterness and sweetness |
| − | Pascalito: sweetness is determined by residual sugar | + | *Pascalito: sweetness is determined by residual sugar |
| − | Pascalito: i think i covered most aspects, time for questions (now or later after looking at BeerCalc) | + | *Pascalito: i think i covered most aspects, time for questions (now or later after looking at BeerCalc) |
Latest revision as of 10:43, 9 February 2009
- Orrin: Can you give me a basic explanation? I can find plenty of guides to make specific beers, but nothing general
- Orrin: I looked at the T3 beer guide, the one for the VP dry black beer thing, but that just told me how to follow recipes
- Orrin: not what you actually need to work out the recipes
- Pascalito: well, it's a long explanation , i'll try to describe the general picture first, without tech details
- Pascalito: when the beer is fermenting and the kettle is not sealed yet, microorganisms enter till you seal
- Pascalito: Yeasts are good, rest is bad
- Pascalito: so we need a yeast as first entering organism
- Pascalito: 2 ways to go then : try to brew with open pot, which is often some trial and error and "feeling"
- Pascalito: or isolate the yeast and find out when to seal to only have the yeast in the kettle, with known *east data you can create recipes then with spreadsheet BeerCalc
- Orrin: hmmm
- Pascalito: now to the fermentation itself
- Orrin: so these other things that go in
- Orrin: can't have *any* of them before the yeast?
- Pascalito: i'll come to ingredients
- Orrin: all the bacteria etc
- Pascalito: well, maybe you could have one before the yeast but in general it is not worth the effort to even try
- Pascalito: the first one dominates the process, cause will put its mark on the brew fast
- Pascalito: ok, ingredients now
- Pascalito: you can add honey and malts
- Pascalito: they contain sugars (maltose and glucose)
- Pascalito: and vitamins
- Pascalito: they also give some flavor and/or bitterness
- Pascalito: but sugar and vitamins are the main stuff we'll talk about
- Pascalito: yeasts eat sugar and vitamins to produce alcohol
- Pascalito: when one of those goes under the minimum required amount for that specific yeast, the alc production stops
- Pascalito: those minima are called "floors"
- Pascalito: yeasts also kill themselves with the alc they produce
- Pascalito: this determines the max alcohol for that yeast
- Pascalito: then we come to the flavor department
- Pascalito: the fruit flavors, nutmeg and cinnamon can only be produced by the yeast
- Pascalito: honey and barley are good flavors too
- Pascalito: barley flavor comes from malts
- Pascalito: honey flavor from honey + the yeast
- Pascalito: there are also bad flavors : grassy and nasty
- Pascalito: if too much of those, the beer is undrinkable
- Pascalito: nasty is purely from yeast
- Pascalito: grassy from yeast and some malts
- Pascalito: back to ingredients
- Pascalito: the time you enter the ingredient influences how much vit and flavor it has left
- Pascalito: o, forgot bitterness
- Pascalito: is a combo of nutmeg, cinnamon and tannin
- Pascalito: nut and cin from yeast, tan from malts
- Pascalito: entering ingredient early makes them cook for long, which makes them lose vitamins and flavor basically
- Pascalito: best to look at spreadsheet BeerCalc to see what they produce dependent on entry time (link to the spreadsheet at bottom of page http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet)
- Pascalito: the art to brew drinkable beer is to have a good balance between bitterness and sweetness
- Pascalito: sweetness is determined by residual sugar
- Pascalito: i think i covered most aspects, time for questions (now or later after looking at BeerCalc)
