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User:Odius/Beer

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Revision as of 03:36, 27 October 2012 by Odius (talk | contribs) (→‎Yeast Test Spots)
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Yeast Test Spots

Coordinate crossings at 256,-5632 | 384,-5632

Coordinates Resulting Microbes
255,-5631 Yeast-98, Yeast-67, Lactobacilus-85 .... Yay!!!! Good spot!!!
255,-5633 Mold-47, Lactobacillus-61, Yeast-16 .... Bad spot!!!
257,-5631 Lactobacillus-45, Yeast-98, Lactobacillus-13 .... Bad spot!!!
257,-5633 Yeast-32 (Isolated @ 1950 remaining)
385,-5633 Yeast-32
385,-5631 Yeast-67, Lactobacillus-85, Yeast-18, Yeast-81
383,-5631 Yeast-11, Yeast-41, Lactobacillus-5 (1830 for single yeast, 1715 for 2 yeast)
383,-5633 Yeast-83, Yeast-67, Lactobacillus-5


Yeast-32 Recipe

Added at beginning

-6 raw malt

-10 burnt malt

Added at the end

-15 dark malt

-15 medium malt

-50 honey

Produced - Potent Fruity Dry Beer, Noticeable Honey flavor