Thank you for the very interesting video! I have shared it with my brew club hopefully they will find it as interesting as I did!
@MrSmith-vw5ux2 жыл бұрын
Thanks.
@TK-df4zc2 жыл бұрын
Great info. Very nice investigating
@rimmersbryggeri2 жыл бұрын
What about on flax which was a poular crop in the low countries. Also have you ever used elder flowers in fermentation and have you noticed them forming a slimy pellicel (for lack of at better term) that seems to be consuumed by the yeast or bacteria later on. In that case do you have any idea what it is and where it comes from?
@SuiGenerisBrewing2 жыл бұрын
I suspect that Brettanomyces will be found in association with the roots of many plants. Its already been found in the rhizosphere of cereals (corn), pulses (beans), and a range of other pretty diverse species. That said, pellicles can be formed by a lot of organisms, so the likelihood that a pellicle from flax is brett is pretty low.
@rimmersbryggeri2 жыл бұрын
@@SuiGenerisBrewing Sorry about that I asked 2 questions but didnt separate them. On the subject of flax I thought about that mostly becaus of the way it was processed in the olden days and how the process would cause many airborne particles. The pellicle question was about elderflowers. I think there may be conditions in and around breweries/ winereies that are benefitial for certain yeasts in the way that alcohol evaporation from barrels in a cellar is beneftial for penicillium which in turn may protect the wine from bacterial infection. I saw this hypothesis presented in a program about a Tokaj winery in Hungary.
@oakbox123452 жыл бұрын
:D I love your vids!
@SuiGenerisBrewing2 жыл бұрын
Thanks!
@DanABA2 жыл бұрын
FYI, I don't think Brett is associated with "cork taint" in the wine world, although I could be wrong. I will add to the wiki when I can, thanks!
@SuiGenerisBrewing2 жыл бұрын
I found a few studies suggesting that Brett can make 2,4,6-tribromoanisole (one of the cork-taint compounds) if exposed to the brominated cleaners often used to treat corks. But a broader search didn't find anything showing this outside of a "petri dish", with "moulds" generally receiving the blame for cork-taint. There is shockingly little research on the area, outside of identification of the responsible compounds.
@rimmersbryggeri Жыл бұрын
Not on the topic f this video exactly but. How do you preserve LAB? I have made really nice experimenal fermentations using elder flowers or elderberries. It leves a yeast with quite low alcohol tolerance and a wonderul lactic acidity which would really complement the flavor profile of a sweet mead. Problem is the LAB doesnt carry over to the next batch and the season for fermentation is not necisarily the season for the flowers/berries. Will the LAB survive on the flowers in the freezer or is there any other way to stop them from killing themselves off by low PH?
@SuiGenerisBrewing Жыл бұрын
I have an old video on freezing yeast, and the same method will work for lacto, or a mix of yeast and lacto. Another option is to let the lacto settle, pour off the liquid, suspend the lacto in skim milk and freeze that. I know the latter sounds crazy, but it's how we store lacto in micro labs.
@rimmersbryggeri Жыл бұрын
@@SuiGenerisBrewing Doesnt sond crazy at all. Do you think th lacto will have survived on frozen elder flowers? Can lacto form a slimy pellicle in a wort/mead that later goes away during the rest of the fermentation.
@SuiGenerisBrewing Жыл бұрын
@@rimmersbryggeri some probably survived - otherwise, lacto wouldn't make it through winter. The pelicle that lacto makes can (and often does) go away. The pelicle is essentially stored sugar that the lacto (or other organisms in the brew) can consume when other food sources run out.
@rimmersbryggeri Жыл бұрын
@@SuiGenerisBrewing Thats what I hoped. I know that bacteria cango into a much more resilient spore state and that should at least survive a domestic freezer. Really appreciate you answers and the channel in general.
@bronzedbrews2 жыл бұрын
The rhizome that sprang to my mind was hop - a possibility?
@SuiGenerisBrewing2 жыл бұрын
Quite possibly
@rimmersbryggeri2 жыл бұрын
Is Bret a part of ginger beer plant?
@SuiGenerisBrewing2 жыл бұрын
I don't believe so. It is found in koumiss and kefir cultures
@rimmersbryggeri2 жыл бұрын
@@SuiGenerisBrewing Ok... That's another hypothesis I have had that it might thrive in the droppings of livestock. Some of the to me better Lambics have the same aromas as fermenting slurry or horse related smells. In northern sweden my cultural home they call it (the smell) Barn-Tea. There used to be a health tonic that smelled like a very concentrated version of that. It's called "Molokosan" and is made from whey.
@SuiGenerisBrewing2 жыл бұрын
@@rimmersbryggeri brett is not found in ruminant microbiomes: www.frontiersin.org/articles/10.3389/fmicb.2019.01263/full
@Romit2772 жыл бұрын
How can I get lager yeast from air
@SuiGenerisBrewing2 жыл бұрын
You can't.
@Romit2772 жыл бұрын
In India I am not able to get liquid S.pastorianus so can you help me in how to do it like a video for me
@SuiGenerisBrewing2 жыл бұрын
@@Romit277 easiest would be to order dried w34-70 from lamalland.