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Difference between revisions of "User:Yerbouti/cherry cinnamon"
(New page: == 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, 71...) |
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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 | 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 | ||
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| + | 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? | ||
Revision as of 14:41, 7 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?
