Microbe - Revision history

Silden: /* List of Microbes */

2016-11-01T10:25:11Z

List of Microbes

Lilyoptra at 02:24, 2 July 2016

2016-07-02T02:24:09Z

Peacefulness: /* How to Determine Microbe Characteristics */

2016-02-27T09:38:44Z

How to Determine Microbe Characteristics

Peacefulness: /* List of Microbes */

2016-02-27T01:08:31Z

List of Microbes

Peacefulness: /* List of Microbes */

2016-02-27T01:08:11Z

List of Microbes

Tesa: /* How to Determine Microbe Characteristics */

2016-02-26T12:49:03Z

How to Determine Microbe Characteristics

Tesa: /* How to Determine Microbe Characteristics */

2016-02-26T12:48:20Z

How to Determine Microbe Characteristics

Tesa at 12:40, 26 February 2016

2016-02-26T12:40:29Z

Tesa at 12:35, 26 February 2016

2016-02-26T12:35:46Z

Tesa at 12:12, 26 February 2016

2016-02-26T12:12:43Z

@@ Line 33: / Line 33: @@
 == List of Microbes ==
-* [[Yeast/Y1|Yeast-1]]
+* [[Yeast/Y01|Yeast-1]]
-* [[Yeast/Y2|Yeast-2]]
+* [[Yeast/Y02|Yeast-2]]
-* [[Yeast/Y3|Yeast-3]]
+* [[Yeast/Y03|Yeast-3]]
 * Lactobacillus-4
 * Lactobacillus-5

@@ Line 138: / Line 138: @@
 In Tale 6, Egypt was still working to ascertain the capabilities of each microbe (or at least each yeast -- we try to exclude other microbes from the kettle, so knowing their stats isn't too critical).  Some yeasts are understood; others are still being researched.  If you want to help research an unknown yeast, here's how to do it.
-All of the really important characteristics of a yeast can be sussed out using 3 tests.  (We're assuming here, of course, that you've already worked out a [[Yeast_Testing|location and seal time]] for the yeast you want to study.)  Don't expect these tests to give you beer you can drink -- they'll probably all end up Cloying, unless you get lucky -- they're just for data-gathering purposes.  It's best to take a screenshot of the results you get so you can refer to them later.
+All of the really important characteristics of a yeast can be sussed out using 3 tests.  (We're assuming here, of course, that you've already worked out a [[Yeast_Testing|location and seal time]] for the yeast you want to study.)  Don't expect these tests to give you beer you can drink -- they'll probably all end up Cloying, unless you get lucky -- they're just for data-gathering purposes.  Use the clipboard option to get a copy of the results so you can refer to them later.
 .  '''First Test: 100 medium malt @ 120, 100 honey @ 60.'''  Not knowing anything about a new yeast, you first want to try a brew with a ''lot'' of sugar and vitamins, so that you can discover the absolute maximum alcohol this yeast can produce.  100 medium malt and 100 honey will give you plenty.  From the results of this test, you can determine the yeast's:

@@ Line 155: / Line 155: @@
 .  '''Second Test: 30 light malt @ 12.'''  The sole purpose of this test is to discover the glucose and maltose floors.  This recipe is extremely low-sugar, but provides enough to ensure that the sugar floors will be reached.  Check your alcohol level afterwards: it should be above zero, but below the maximum for this yeast.  If so, you can be confident that the yeast stopped working due to hitting the sugar floors (and not from any other factors); thus, your ending glucose and maltose are the glucose and maltose floors, respectively.  (NOTE: If you have an extremely low-alcohol yeast -- one where max alcohol is less than 300 -- then 30 malt will probably be too much sugar; in those rare cases, try 20 malt instead.
-.  '''Third Test: Wheat.'''  Finally, run a test using only honey and wheat, so that you can determine the wheat flavors -- Bread, Grapefruit, Pear, Blackberry, Prune, Jasmine, Clove, Vanilla, Herbal -- this yeast produces at max alcohol.  Design your recipe to ensure that the brew successfully hits the alcohol cap.  Doing the first test again, only with wheat (100 medium wheat @ 120, 100 honey @ 60), will do it, but at this point you know enough about this yeast's characteristics that you can probably design a more economical recipe that uses fewer ingredients.  Waste not, want not!  It's best to avoid using light or raw wheat in your recipe; that way you can be sure that all of the Herbal flavor in the brew is the result of yeast action.  Also, for your Bread flavor results, remember to subtract the amount of flavor that was produced by your wheat (this should be an easy calculation if you know what you added and when).
+.  '''Third Test: Wheat.'''  Finally, run a test using only honey and wheat, so that you can determine the wheat flavors -- Bread, Grapefruit, Pear, Blackberry, Prune, Jasmine, Clove, Vanilla, Herbal -- this yeast produces at max alcohol.  Design your recipe to ensure that the brew successfully hits the alcohol cap.  Doing the first test again, only with wheat (100 medium wheat @ 120, 100 honey @ 60), will do it, but at this point you know enough about this yeast's characteristics that you can probably design a more economical recipe that uses fewer ingredients.  Waste not, want not!  It's best to avoid using light or raw wheat in your recipe; that way you can be sure that all of the Herbal flavor in the brew is the result of yeast action.  Also, for your Bread flavor results, remember to subtract the amount of flavor that was produced by your wheat (this should be an easy calculation if you know what you added and when.  100 Medium Wheat added at 120 produces 150 Bread flavor).
 Congratulations!  You now know everything about this yeast -- except for vitamin threshold and alcohol threshold.  These features are a lot more difficult to work out, requiring multiple tests.

@@ Line 41: / Line 41: @@
 * Mold-7
 * [[Yeast/Y08|Yeast-8]]
-* [[Yeast/Y9|Yeast-09]]
+* [[Yeast/Y09|Yeast-9]]
 * [[Yeast/Y10|Yeast-10]]
 * [[Yeast/Y11|Yeast-11]]

@@ Line 41: / Line 41: @@
 * Mold-7
 * [[Yeast/Y08|Yeast-8]]
-* [[Yeast/Y9|Yeast-9]]
+* [[Yeast/Y9|Yeast-09]]
 * [[Yeast/Y10|Yeast-10]]
 * [[Yeast/Y11|Yeast-11]]

@@ Line 147: / Line 147: @@
   Suggested alternate testing strategy:
-  Use 50 medium malt and 50 medium wheat at 120, that way you can determine both the malt and wheat flavors by doubling them plus or minus one in your first test. Barley,
+  Use 50 medium malt and 50 medium wheat at 120, that way you can determine both the malt and wheat
- Honey, and Bread flavors from the additives aren't affected by the ratios the way the yeast flavors are, so you should be able to calculate all of the flavors from this test.
+ flavors by doubling them plus or minus one in your first test. Barley, Honey, and Bread flavors from
   --Kuu

@@ Line 136: / Line 136: @@
 == How to Determine Microbe Characteristics ==
-At this stage in Tale 6, Egypt is still working to ascertain the capabilities of each microbe (or at least each yeast -- we try to exclude other microbes from the kettle, so knowing their stats isn't too critical).  Some yeasts are understood; others are still being researched.  If you want to help research an unknown yeast, here's how to do it.
+In Tale 6, Egypt was still working to ascertain the capabilities of each microbe (or at least each yeast -- we try to exclude other microbes from the kettle, so knowing their stats isn't too critical).  Some yeasts are understood; others are still being researched.  If you want to help research an unknown yeast, here's how to do it.
 All of the really important characteristics of a yeast can be sussed out using 3 tests.  (We're assuming here, of course, that you've already worked out a [[Yeast_Testing|location and seal time]] for the yeast you want to study.)  Don't expect these tests to give you beer you can drink -- they'll probably all end up Cloying, unless you get lucky -- they're just for data-gathering purposes.  It's best to take a screenshot of the results you get so you can refer to them later.

← Older revision		Revision as of 12:40, 26 February 2016
Line 170:		Line 170:

	The "sort key 1" in column A sorts lines 7-71 as rows across the block, from west to east. So rows 7-14 are the northern "edge" of the block, and lines 63-71 are the southern edge of the block (one of the blocks has two locations within it). Spreadsheet rows 72-95 contain data for various points just outside the primary block.		The "sort key 1" in column A sorts lines 7-71 as rows across the block, from west to east. So rows 7-14 are the northern "edge" of the block, and lines 63-71 are the southern edge of the block (one of the blocks has two locations within it). Spreadsheet rows 72-95 contain data for various points just outside the primary block.
		+
		+	== Related Pages ==
		+
		+	* [[Guides/Yeast Testing]]
		+	* [[Yeast]]
		+	* [[Guides/Beer]]

	[[Category:Glossary]]		[[Category:Glossary]]

← Older revision		Revision as of 12:35, 26 February 2016
Line 171:		Line 171:
	The "sort key 1" in column A sorts lines 7-71 as rows across the block, from west to east. So rows 7-14 are the northern "edge" of the block, and lines 63-71 are the southern edge of the block (one of the blocks has two locations within it). Spreadsheet rows 72-95 contain data for various points just outside the primary block.		The "sort key 1" in column A sorts lines 7-71 as rows across the block, from west to east. So rows 7-14 are the northern "edge" of the block, and lines 63-71 are the southern edge of the block (one of the blocks has two locations within it). Spreadsheet rows 72-95 contain data for various points just outside the primary block.

−	[[Category:~~Guides~~]]	+	[[Category:Glossary]]

← Older revision		Revision as of 12:12, 26 February 2016
Line 170:		Line 170:

	The "sort key 1" in column A sorts lines 7-71 as rows across the block, from west to east. So rows 7-14 are the northern "edge" of the block, and lines 63-71 are the southern edge of the block (one of the blocks has two locations within it). Spreadsheet rows 72-95 contain data for various points just outside the primary block.		The "sort key 1" in column A sorts lines 7-71 as rows across the block, from west to east. So rows 7-14 are the northern "edge" of the block, and lines 63-71 are the southern edge of the block (one of the blocks has two locations within it). Spreadsheet rows 72-95 contain data for various points just outside the primary block.
		+
		+	[[Category:Guides]]