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Difference between revisions of "User:Yerbouti/cherry cinnamon"
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Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8 | Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8 | ||
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Revision as of 12:01, 8 June 2010
The Search for Cherry Cinnamon Beer
I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this:
Adn: 786, 7118
Brief Description: Nonalcoholic Soup
--- Alcohol:
0 --- --- Color: 0 --- --- Mold: 0 --- --- Vitamins: 0 ---
--- Glucose (sweet): 0 --- --- Maltose (sweet): 0 --- ---
Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- ---
Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---
Microbes Detected: Yeast-24 Acetobacter-30
Lactobacillus-12 Yeast-10 Lactobacillus-53
Lactobacillus-92 Yeast-72 Yeast-49 Acetobacter-62
Yeast-19 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89
Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31
Yeast-8
Then I attempted a test beer here with 150 Honey and 20 Raw Malt at start, nothing at finish and open kettle.
Brief Description: Grassy Beer
--- Alcohol: 1225 --- --- Color: 20 --- --- Mold: 0 --- --- Vitamins: 98 ---
--- Glucose (sweet): 295 --- --- Maltose (sweet): 100 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---
--- Barley Flavor (pleasant): 236 --- --- Orange Flavor (fruity): 23 --- --- Banana Flavor (fruity): 23 --- --- Cherry Flavor (fruity): 221 --- --- Date Flavor (fruity): 103 --- --- Honey Flavor (fruity): 162 --- --- Nutmeg Flavor (slightly bitter): 61 --- --- Cinnamon Flavor (slightly bitter): 533 --- --- Tannin Flavor (very bitter): 118 --- --- Grassy Flavor (unpleasant): 287 --- --- Nasty Flavors (unpleasant): 47 ---
Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Acetobacter-62 Yeast-19 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8
Now I can use help from smarter beer makers - the cinnamon flavor is more than double the cherry although both are strong enough. Is there a way to boost the cherry flavor?
When I make good beers, the cinnamon overpowers the cherry, but on my grassy failures I can actually get the charry up and the cinnamon down. I don't understand it.
start 160H 15RM
Brief Description: Grassy Beer
--- Alcohol: 1274 --- --- Color: 15 --- --- Mold: 0 --- --- Vitamins: 78 ---
--- Glucose (sweet): 138 --- --- Maltose (sweet): 75 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 203 --- --- Acetic Acid (sour): 0 ---
--- Barley Flavor (pleasant): 177 --- --- Orange Flavor (fruity): 23 --- --- Banana Flavor (fruity): 24 --- --- Cherry Flavor (fruity): 307 --- --- Date Flavor (fruity): 62 --- --- Honey Flavor (fruity): 171 --- --- Nutmeg Flavor (slightly bitter): 70 --- --- Cinnamon Flavor (slightly bitter): 287 --- --- Tannin Flavor (very bitter): 89 --- --- Grassy Flavor (unpleasant): 215 --- --- Nasty Flavors (unpleasant): 35 ---
Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8
start 160H 10RM
Brief Description: Vinegar Beer
--- Alcohol: 778 --- --- Color: 10 --- --- Mold: 0 --- --- Vitamins: 3 ---
--- Glucose (sweet): 86 --- --- Maltose (sweet): 50 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 313 --- --- Acetic Acid (sour): 433 ---
--- Barley Flavor (pleasant): 119 --- --- Orange Flavor (fruity): 13 --- --- Banana Flavor (fruity): 14 --- --- Cherry Flavor (fruity): 213 --- --- Date Flavor (fruity): 24 --- --- Honey Flavor (fruity): 165 --- --- Nutmeg Flavor (slightly bitter): 45 --- --- Cinnamon Flavor (slightly bitter): 75 --- --- Tannin Flavor (very bitter): 60 --- --- Grassy Flavor (unpleasant): 138 --- --- Nasty Flavors (unpleasant): 16 ---
Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8
start 150H / fin 5RM seal 850
Brief Description: Very Potent Fruity Spicy Sweet Beer. Noticeable cinnamon flavor.
--- Alcohol: 1215
--- --- Color: 1 --- --- Mold: 0 --- --- Vitamins: 130
---
--- Glucose (sweet): 290 --- --- Maltose (sweet):
25 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour):
0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour):
0 ---
--- Barley Flavor (pleasant): 11 --- --- Orange
Flavor (fruity): 23 --- --- Banana Flavor (fruity): 23 --- --- Cherry Flavor (fruity): 160 --- --- Date Flavor (fruity):
138 --- --- Honey Flavor (fruity): 163 --- --- Nutmeg
Flavor (slightly bitter): 55 --- --- Cinnamon Flavor
(slightly bitter): 735 --- --- Tannin Flavor (very bitter): 6
--- --- Grassy Flavor (unpleasant): 73 --- --- Nasty
Flavors (unpleasant): 57 ---
Microbes Detected:
Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10
26 H at start 124 H at 761 5RM at 20
Brief Description: Very Potent Fruity Spicy Sweet Beer. Bold cinnamon flavor.
--- Alcohol: 1251 --- ---
Color: 1 --- --- Mold: 0 --- --- Vitamins: 108 ---
---
Glucose (sweet): 254 --- --- Maltose (sweet): 25 --- ---
Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- ---
Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---
--- Barley Flavor (pleasant): 11 --- --- Orange Flavor
(fruity): 24 --- --- Banana Flavor (fruity): 24 --- ---
Cherry Flavor (fruity): 87 --- --- Date Flavor (fruity): 190
--- --- Honey Flavor (fruity): 228 --- --- Nutmeg Flavor
(slightly bitter): 49 --- --- Cinnamon Flavor (slightly
bitter): 1018 --- --- Tannin Flavor (very bitter): 6 --- ---
Grassy Flavor (unpleasant): 90 --- --- Nasty Flavors
(unpleasant): 72 ---
Microbes Detected: Yeast-24
Acetobacter-30 Lactobacillus-12 Yeast-10
Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49
Yeast-19 Acetobacter-62 Yeast-32 Yeast-16
Acetobacter-94 Yeast-89 Lactobacillus-36
Lactobacillus-61 Yeast-2 Mold-31 Yeast-8
