Sana wine co, Beer Recipes

Another example:

I tested two spots:

1) Y3 Y59 A6 M63 Y24 M87 L61 Y65 A62 Y49 L44 M47 Y67 L52 Y64 Y90 Y2 M71 M55 Y82

2) Y3 Y59 A6 L61 L52 M63 Y24 M71 L44 M47 Y65 Y67 Y90 Y49 M31 L85 Y64 M87 L69 Y91 A22 A62 Y2

1 gave 1421 alc and 20 cinnamon, 2 gave 1250 alc and 379 cinnamon. In 1 nearly all of the effect was done by Y3 but in 2 Y59 was able to act more, perhaps something to do with entry times?

More research in this field needs to be done.

I have had great success with predicting multi yeast recipes. Stats seem to be location/seal time dependent. Exact seal times are important. Just run your yeast tests using teh exact seal time and this will give stats that can be plugged into beercalc to predict recipes. This strategy has worked very well for me for several locations.

Practical Beer Making

How to Find and Isolate a Yeast

There are 100 microbes in the game, of which 58 are useful yeasts. The remaining 42 are useless Lactobacilii, Molds, and Acetobacteria. Microbes that aren't yeasts will make beer undrinkable if they are high enough on the microbe list. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

• Yeast

A desirable microbe which converts sugars to alcohol and flavors.

• Mold

An undesirable microbe which converts sugars to mold.

• Acetobacterium

An undesirable microbe which converts sugars to acetic acid (vinegar).

• Lactobacillus

An undesirable microbe which converts sugars to lactic acid. Very useful if you're making sauerkraut; not so much with beer.

Very little detailed study has been done on molds, acetobacteria, and lactobacteria. These microbes all produce undesirable flavors that will ruin the beer if too strong. It is never desirable to have anything except yeasts in your kettle. In the fermentation phase, your job is to seal your kettle at the proper time to keep out the "bad" microbes and allow only the yeasts.

You isolate a yeast by running a Yeast Test. This kettle option is a shortcut that eliminates the brewing phase, thus taking only 40 minutes to complete. At the end of the test, you take the 'beer' (you need your small barrel!) and get a display of the results. At the bottom is a list of the microbes that are in the kettle, in the order they entered (first to last).

1. Run a yeast test (The Yeast option, which takes 25 water, 60 wood, 2400 Teppy seconds), leaving the lid open until the end. If the first microbe in the list is not a yeast, start over in another spot. Don't forget to have a small barrel with you so you can get the results of the yeast test!
2. Once you find somewhere where at least the first microbe is a yeast, run a new yeast test, closing the lid at 1200 seconds (the halfway point of the fermentation phase).
3. If the results show no microbes, it means you have closed the lid too soon; run a new test and close the lid at 600 seconds (remaining). If the results show more than one microbe, run another yeast test and close the lid at 1800 seconds to see if you have isolated the time when the first yeast enters the kettle.
4. Keep running yeast tests, dividing the times when the yeast might have entered in half, until you get only the first yeast. This tells you your sealing time when making beer -- close the lid at the same time as you did in this successful test so that only this first yeast will be active in your beer.

NOTE: If you are in a spot where the second (or more) microbes are also yeasts, you may also want to try making multi-yeast beer by finding the seal time that gets you only 2 yeasts (or 3, etc, up to however many you have). While the results of multiple-yeast brews are hard to predict, some people have successfully used the beerCalc tool to do this. Moreover, many beers made without sealing the lid are effectively multi-yeast beers, and you can find many such recipes and locations on the Wiki (do a search for your yeast -- e.g., search for Y3 to find pages with recipes for that yeast).

#Yeast Map - please report the locations of the microbes you find in the map above!

Microbe Transition Lines

Hellinar - Inspired by Jaby's work on large scale microbe distribution, I've been testing the changes in microbe distribution on small scales. These tests demonstrate that the microbe population shifts as your kettle crosses coordinate lines. The degree of shift is dependent on the degree to which the coordinate is divisible by two. Thus if the coordinate you cross is divisible by 128, most of the upper microbes will change. On the other hand if the coordinate can only be divided by 8, or 4 or 2, the shift in order is likely to be small. This shift occurs very sharply within a small fraction of a coordinate. So avoid placing kettles on such a high power of two coordinate. On the other hand, if you are searching for new microbes, place four kettles on odd numbered coordinates around the point where two lines divisible by 128 cross. This will give you four sets of well shuffled microbes.

How to Find Out What a Yeast Does, or the Fermentation Phase

Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:

• One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
• One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

West Side Flavors

V0 Almonds, Banana, Bell Pepper, Cherry, Ethanol, Hot Alcohol, Menthol, Peach, Raspberry, Smoke

V1 Apricot, Cedar, Green Olives, Linalool, Mint, Mushrooms, Oak, Pineapple, Roses

V2 Eucalyptus, Soy Sauce

V3 Apple

V4 Fish, Horsey Smells

Beer Results (recipes)

510, -2040 Recipe: 50 honey (at 900), 50 malt-medium (at 600). Seal at 2000.

Brief Description: Potent Fruity Dry Beer. Bold date flavor. Alcohol: 990 Color: 88 Mold: 0 Vitamins: 85 Glucose (sweet): 9 Maltose (sweet): 101 Lactose (sweet): 0 Citric Acid (sour): 0 Lactic Acid (sour): 0 Acetic Acid (sour): 0 Barley Flavor (pleasant): 175 Orange Flavor (fruity): 13 Banana Flavor (fruity): 15 Cherry Flavor (fruity): 13 Date Flavor (fruity): 2574 Honey Flavor (fruity): 73 Nutmeg Flavor (slightly bitter): 258 Cinnamon Flavor (slightly bitter): 34 Tannin Flavor (very bitter): 58 Grassy Flavor (unpleasant): 10 Nasty Flavors (unpleasant): 13 Microbes Detected: Yeast-2 Yeast-48

639, -1919 - Beer 120 honey (at 1150), 25 malt-medium (at 550), seal at 1200

Brief Description: Very Potent Fruity Dry Beer. Noticeable cherry flavor. Alcohol: 1373 Color: 41 Mold: 0 Vitamins: 204 Glucose (sweet): 14 Maltose (sweet): 113 Lactose (sweet): 0 Citric Acid (sour): 0 Lactic Acid (sour): 0 Acetic Acid (sour): 0 Barley Flavor (pleasant): 83 Orange Flavor (fruity): 25 Banana Flavor (fruity): 28 Cherry Flavor (fruity): 412 Date Flavor (fruity): 16 Honey Flavor (fruity): 137 Nutmeg Flavor (slightly bitter): 85 Cinnamon Flavor (slightly bitter): 60 Tannin Flavor (very bitter): 28 Grassy Flavor (unpleasant): 28 Nasty Flavors (unpleasant): 25 Microbes Detected: Yeast-10

Beer test (Raw Data)

510, -2040 - Full Test Microbes Detected: Yeast-2 Yeast-48 Yeast-80 Lactobacillus-45 Yeast-25 Lactobacillus-21 Yeast-35 Lactobacillus-52 Yeast-34 Yeast-49 Yeast-11 Yeast-64 Yeast-42 Yeast-74 Acetobacter-62 Lactobacillus-77 Acetobacter-38 Mold-71 Yeast-33 Yeast-90 Yeast-32 Yeast-19 Yeast-97 Mold-7 Mold-39 Mold-87 Yeast-81 Yeast-18

510, -2040 - Partial (1600) Microbes Detected: Yeast-2 Yeast-48 Yeast-80 Lactobacillus-45

510, -2040 - Partial (2000) Microbes Detected: Yeast-2 Yeast-48

520, -2040 - Full Test Microbes Detected: Mold-39 Yeast-80 Acetobacter-6 Yeast-35 Acetobacter-86 Yeast-33 Yeast-81 Yeast-91 Lactobacillus-44 Acetobacter-14 Yeast-82 Yeast-48 Yeast-40 Lactobacillus-100 Acetobacter-38 Lactobacillus-4 Lactobacillus-36 Yeast-97 Yeast-16 Yeast-88 Acetobacter-70 Mold-79 Lactobacillus-20 Yeast-41 Acetobacter-94 Mold-55 Yeast-34 Yeast-43 Yeast-9

510, -2050 - Full Test Microbes Detected: Yeast-67 Mold-31 Yeast-66 Yeast-17 Yeast-33 Mold-23 Lactobacillus-93 Mold-71 Yeast-34 Yeast-89 Lactobacillus-77 Acetobacter-22 Mold-87 Lactobacillus-52 Lactobacillus-5 Yeast-18 Yeast-40 Lactobacillus-28 Lactobacillus-69 Mold-7 Yeast-50 Lactobacillus-61 Acetobacter-6 Yeast-27 Yeast-82 Yeast-9 Yeast-64 Mold-79 Lactobacillus-20 Lactobacillus-21

510, -2050 - Partial (1200) Microbes Detected: Yeast-67 Mold-31 Yeast-66 Yeast-17 Yeast-33 Mold-23 Lactobacillus-93 Mold-71 Yeast-34 Yeast-89

520, -2050 - Full Test Microbes Detected: Lactobacillus-100 Yeast-59 Yeast-48 Yeast-51 Lactobacillus-44 Lactobacillus-45 Mold-7 Acetobacter-78 Yeast-32 Mold-71 Acetobacter-46 Yeast-80 Yeast-90 Lactobacillus-61 Mold-39 Yeast-49 Yeast-40 Yeast-34 Lactobacillus-37 Lactobacillus-93 Yeast-1 Yeast-3

560, -2060 - yeast test (full) Microbes Detected: Lactobacillus-100 Yeast-49 Lactobacillus-44 Yeast-56 Yeast-48 Yeast-51 Yeast-90 Yeast-59 Yeast-80 Yeast-1 Yeast-32 Mold-39 Acetobacter-78 Acetobacter-30 Acetobacter-86 Acetobacter-46

640, -2049 - yeast test Microbes Detected: Lactobacillus-44 Mold-15 Acetobacter-70 Acetobacter-46 Yeast-1 Lactobacillus-92 Yeast-10 Yeast-59 Yeast-49 Lactobacillus-61 Yeast-90 Acetobacter-78 Mold-87 Yeast-50 Yeast-34 Yeast-41 Lactobacillus-100 Lactobacillus-93 Lactobacillus-21

639, -2047 - yeast test (full) Microbes Detected: Yeast-80 Yeast-40 Yeast-33 Yeast-88 Yeast-34 Lactobacillus-100 Yeast-48 Mold-55 Yeast-41 Lactobacillus-69 Lactobacillus-44 Lactobacillus-68 Yeast-24 Yeast-2 Yeast-26 Mold-79 Acetobacter-14 Lactobacillus-92 Lactobacillus-12 Yeast-97

639, -2047 - yeast test (seal at 1200) Microbes Detected: Yeast-80 Yeast-40 Yeast-33 Yeast-88 Yeast-34

639, -2047 - yeast test (seal at 1750) Microbes Detected: Yeast-80

639, -1919 - yeast test (full) Microbes Detected: Yeast-10 Acetobacter-86 Yeast-88 Lactobacillus-85 Lactobacillus-12 Lactobacillus-77 Yeast-26 Yeast-51 Yeast-2 Yeast-40 Acetobacter-30 Yeast-72 Acetobacter-70 Yeast-90

Potent Dry Beer Coords: 1153 6927 Start: 100 Honey, 5 Raw Malt @1180 Fin: Nothing Open Kettle Potent Dry Brown Beer Coords: 1153 6927 Start: 100 Honey, 20 Burnt Malt, 5 Raw Malt @1180 Fin: Nothing Open Kettle Potent Dry Beer Hint Cherry Coords: 1153 6897 Start: 100 Honey, 5 Raw Malt @1180 Fin: Nothing Open Kettle Potent Dry Brown Beer Hint Cherry Coords: 1153 6897 Start: 100 Honey, 20 Burnt Malt, 3 Raw Malt @1180 Fin: Nothing Open Kettle Very Potent Fruity Sweet Beer Bold honey Coords: 1159 6874 Start: Nothing Fin: 150 Honey, 25 Raw Malt Seal @ 1332 Potent Fruity Dry Brown Beer Note honey Hint cherry Coords: 1159 6874 (Y10) Start: 30 Honey, 20 Burnt Malt, 5 Raw Malt, 20 Medium Malt @1180 Fin: 30 Honey 20 Med Malt @20 Seal @ 1332 VP Fruity Black Note cherry hint honey Coords: 1159 6874 (Y10) Start: 120 Honey, 45 Burnt Malt, 15 Light Malt @1180 Fin: 5 Honey 15 Light Malt @20 Seal @ 1350 Potent Fruity Spicy Sweet Brown Bold honey flavor Bold cinnamon Coords: 839 7093 (Y24) Start: 60 Honey 20 Burnt Malt Fin: 90 Honey Seal @ 1200 Potent Fruity Spicy Sweet Black Bold honey flavor Bold cinnamon Coords: 839 7093 (Y24) Start: 57 Honey 45 Burnt Malt Fin: 90 Honey Seal @ 1200 Potent Fruity Spicy Sweet Beer Bold honey Bold cinnamon Coords: 839 7093 (Y24) Start: 60 Honey Fin: 90 Honey 1 Medium Malt Seal @ 1200 (or Open Kettle for Note Cinnamon) Very Potent Fruity Brown Note cherry Hint honey Coords: 1159 6874 (Y10) Start: 120 Honey, 20 Burnt Malt, 15 Light Malt @1180 Fin: 5 Honey 15 Light Malt @20 Seal @ 1350 Potent Fruity Dry Beer. Noticeable orange flavor. Hint of honey flavor. - Coords: 1247 6507 (Y83, Y18 and others) Start: 105 Honey @1180 Fin: 10 Honey 10 Raw Malt @20 Open Kettle Potent Fruity Black Beer. Noticeable orange flavor. Hint of honey flavor Coords: 1247 6507 (Y83, Y18 and others) Start: 15 Light Malt 45 Burnt Marlt 75 Honey @1180 Fin: 10 Honey 15 Light Malt @20 Open Kettle Potent Fruity Brown Beer. Noticeable orange flavor. Coords: 1247 6507 (Y83, Y18 and others) Start: 15 Light Malt 20 Burnt Marlt 75 Honey @1180 Fin: 10 Honey 15 Light Malt @20 Open Kettle Spicy Sweet Beer. Noticeable nutmeg flavor. 1020, 7680 Y43 seal 1600 100H/10RM Spicy Sweet Brown Beer. Noticeable nutmeg flavor. - 1020, 7680 Y43 seal 1600 - 98H 20BM/10RM

More Y41 beers Coords: 1153 6927, seal 1300 (seal 900 gives Y41+Y34) Start/Finish 15LM 50MM/15LM 40MM 10H - VP Sweet Hint Barley 15LM 110H/10H - VP Dry Hint Honey 5RM 120MM 20BM/5H - Very Potent Sweet Black Note Barley 15LM 75MM 10H/15LM 15MM 5H - Very Potent Sweet Brown Note barley 15LM 5OH/ 45LM 20H - VP Fruity Note Honey 3RM 35BM 35MM/20MM 20H - VP Fruity Black Hint Honey Hint Barley (seal late @ 900 for note honey hint barley) - yielded bitter beer second try 5RM 50MM 60H/10MM 20H - VP Fruity Sweet Hint Honey Hint Barley 70MM 10H/20LM 30H - VP Fruity Brown Note Barley Note Honey 3RM 20BM 38MM 50H/20MM 20H - VP Fruity Brown Note Honey Hint Barley 15LM 45BM 100H/10H - VP Dry Brown Beer Hint Honey 5RM 160MM/nothing at finish - VP Sweet Brown Beer Bold Barley 5RM 160MM 10BM - VP Sweet Black Bold Barley 5RM 20BM /100H Potent Fruity Dry Brown Bold Honey 5RM 20BM /120H VP Fruity Dry Brown Bold Honey 5RM 45BM /120H VP Fruity Dry Black Bold Honey

[edit] More Y-10 Beers 1159 6874 seal 1350 115H/30LM - VP Fruity Dry Note Cherry 115H/50LM - VP Fruity Sweet Note Cherry 15LM 90H/15LM 30H - VP Fruity Note Honey Note Cherry 15LM 20BM 90H/15LM 30H - VP Fruity Brown Note Honey Note Cherry 20LM 30MM 35BM 65H/20LM 15MM - VP Fruity Sweet Black Note Cherry Hint Barley 20LM 30MM 70H/20LM 15MM - VP Fruity Sweet Note Cherry Hint Barley 20LM 50MM 50H/20LM 5H - VP Fruity Note Cherry Note Barley 20LM 50MM 20BM 50H/20LM 5H - VP Fruity Brown Note Cherry Note Barley 20LM 50MM 35 BM 50H/20LM 5H - VP Fruity Black Note Cherry Note Barley 20LM 50MM 50H/20LM 10MM 5H - VP Fruity Sweet Note Cherry Note Barley 20LM 50MM 20BM 50H/20LM 10MM 5H - VP Fruity Sweet Brown Note Cherry Note Barley 20LM 50MM 35 BM 50H/20LM 10MM 5H - VP Fruity Sweet Black Note Cherry Note Barley

[edit] Y8 Banana Beers Coords: 4288 7641 (near Pyramid Lake cs) seal 1100 exactly 15LM 45BM 80H/15LM 10H pot fruity black hint banana hint honey 15LM 20BM 68H/15LM 22H pot fruity brown hint banana note honey 15LM 80H/15LM 10H pot fruity hint banana hint honey 15LM 20BM 80H/15LM 10H pot fruity brown hint banana hint honey 15LM 70H/15LM 10H pot fruity note honey 15LM 20BM 70H/15LM 10H pot fruity brown note honey 15LM 45BM 70H/15LM 25H pot fruity black note honey 15LM 68H/15LM 22H pot fruity hint banana note honey 15LM 20MM 20BM 50H/15LM 20MM Pot Sweet brown hint banana hint barley 15LM 20MM 45BM 50H/15LM 20MM Pot Sweet black hint honey hint barley 15LM 20MM 50H/15LM 20MM Pot Sweet hint honey hint barley

[edit] Y49 Beers Date coords: 821 7133 seal 1280 15LM 70H/15LM 10H Pot fruity dry hint honey hint date 15LM 40MM 20BM 20H/15LM 10MM Potent Brown Beer. Hint of barley flavor. Hint of date flavor. 15LM 40MM 45BM 20H/15LM 10MM pot black hint barley hint date 15LM 40MM 20H/15LM 10MM Potent Beer. Hint of barley flavor. Hint of date flavor. 15LM 55MM 20H/15LM 10MM Potent Sweet Note Barley Hint Date 15LM 50MM 20H 10BM/15LM 10MM Pot Sweet Brown Note Barley Hint Honey 15LM 50MM 20H 35BM/15LM 10MM Pot Sweet Black Note Barley Hint Honey 10LM 60H/10LM 20H pot fruity dry note honey hint date 10LM 20BM 55H/10LM 20H pot fruity dry brown note honey hint date 10LM 45BM 55H/10LM 20H pot fruity dry black note honey hint date

[edit] Wheat Beer 1153 6927 (Y41) seal 1300 Start: 15LW 110H/ Fin: 10H Very Potent Fruity Dry Beer Bold pear flavor 1209 6382 (Y26) seal 1400 Start: 30H 21 LW Fin: Nothing Dry Beer. Hint of blackberry

Yeasts Isolated

Seal @ 1200 (or Open Kettle for Note Cinnamon)Potent Fruity Spicy Sweet Beer Bold honey Bold cinnamon Coords: 839 7093 (Y24) Start: 60 Honey Fin: 90 Honey 1 Medium Malt Seal @ 1200 (or Open Kettle for Note Cinnamon)

Date

Very Potent Fruity Sweet Beer. Bold date flavor. - Open Kettle@ 4351 -575 ; 120 honey (1194) 30 light (1194) 10 medium (1194) open

Fruity Dry Beer. Noticeable date flavor. - Open Kettle @ 4351 -575 : 30 honey (1194) 3 raw (1194) open

Potent black hint barley hint date Y49 (coords 821 7133 seal 1280 - 15LM 40MM 45BM 20H/15LM 10MM

Pot fruity dry hint honey hint date Y49 (coords 821 7133 seal 1280 - 15LM 70H/15LM 10H

Potent Brown Beer. Hint of barley flavor. Hint of date flavor. Y49 (coords 821 7133 seal 1280 - 15LM 40MM 20BM 20H/15LM 10MM

Potent Fruity Beer. Bold date flavor Any Yeast 2 spot (1389, -1154 seal 1200) - 10LM 80H/10LM

Nutmeg

Potent Spicy Sweet Beer. Bold nutmeg flavor. Open Kettle @ 4351 -641 150 honey (1194) 20 light (1194) 40 medium (1194) open

Very Potent Spicy Sweet Brown Beer. Bold nutmeg flavor. -Open Kettle @ 4289 -641 150 honey (1194) 20 light (1194) 60 medium (1194) open

Spicy Sweet Beer. Noticeable nutmeg flavor. 1020, 7680 Y43 seal 1600 100H/10RM

Spicy Sweet Brown Beer. Noticeable nutmeg flavor. - 1020, 7680 Y43 seal 1600 - 98H 20BM/10RM

Orange

Fruity Beer. Noticeable Orange flavor. - (534,-8190)
Start: 60 honey, 5 dark, End: 5 light, Seal @ 1400

Potent Fruity Dry Note Orange Hint Honey - Open Kettle 1247, 6507 (in front of U. Harmony Adn)
Start 105 Honey @1180 Finish 10 Honey 10 Raw @20 (borderline cloying - sometimes it works, sometimes not)

Potent Fruity Dry Black Beer. Noticeable orange flavor Hint of honey flavor - Open Kettle 1247, 6507 (in front of U. Harmony Adn)
95H 45BM/5RM 10H

Potent Fruity Dry Brown Beer. Noticeable orange flavor Hint of honey flavor - Open Kettle 1247, 6507 (in front of U. Harmony Adn)
100H 20BM/5RM 10H

Blackberry

Dry Beer. Hint of blackberry flavor - 1209 6382 Adn (Y26) seal 1400: Start 30 Honey 21 Light Wheat/ Finish: Nothing.

Pear

Very Potent Fruity Dry Beer. Bold pear flavor - 1153 6927 Adn (Y41) seal 1300 Start 15 Light Wheat 110 Honey/ Finish: 10 Honey

Vanilla

1015 7060 Adn seal@1500 (Y11)

Potent Dry Brown Hint Vanilla - Start: 100 Honey 20 Burnt Wheat /Finish: 10 Raw Wheat

Potent Beer. Hint of vanilla flavor. Hint of bread flavor - Start: 70 Honey 30 Light Wheat/ Finish 30 Light Wheat

Potent Black Beer. Hint of vanilla flavor. Hint of bread flavor - Start 68 Honey 30 Light Wheat 40 Burnt Wheat/ Finish: 30 Light Wheat

Jasmine

Dry Beer Hint of Jasmine - Y32 - -383 6528 (CCR near cs) seal@2000 - Start 60 Honey Finish: 10 Raw Wheat

Potent Dry Beer Hint of Jasmine - -383 6528 (CCR near cs) OPEN KETTLE - Start 100 Honey 15 Light Wheat/ Finish 15 Light Wheat

Potent Dry Brown Beer. Hint of jasmine -383 6528 (CCR near cs) OPEN KETTLE - Start 100 Honey 15 Light Wheat 20 Burnt Wheat/ Finish 15 Light Wheat

Yeast	Coords	Seal Time
Y1	890 6816	1200
Y2	1389 -1154 Saqq	1200
Y8	4288 7641 (PL CS)	1100 exactly
Y10	1159 6874	1350
Y24	839 7093	1200
Y41	1159 6948	1300
Y43	1020,7680	1600
Y48	1149 6300	1200
Y49	821 7153	1300
Y50	1533 3837	2200
Y65	1669 3845	seal 1700
Y75	1458 -801 Saqq	seal 1500
Y88	1153 6948	1900
Y98	1269 7133	1500